ingredient!
For the Labneh
2 liters stretched yogurt
4 tablespoons of honey
1 teaspoon vanilla extract
For the sauce
500 grams of raspberries
4 tablespoons icing sugar
For the topping
10 strawberries, sliced
300 grams of raspberries
50 grams of blueberries
4 teaspoons of honey, to water
For the Garnish
2 tablespoons of pistachios, chopped, to sprinkle
A few small mint leaves,
Preparation!
Mix yogurt, honey and vanilla together. Place two colanders on two separate dishes and line them with a muslin towel or a clean cloth.
Pour two-thirds of the yogurt mixture over the fabric and tie a tight knot at the top of the fabric. Do the same with the remaining third.
The liquid from the yogurt should begin to drip through the cloth and the colander into the dish and let it sit for at least 15 minutes.
Slice the strawberries and add to a bowl with the raspberries and blueberries. Put aside.
Combine raspberries and icing sugar to make a sauce.
Now wrap each with 2-3 layers of kitchen paper or tea towels and squeeze out the excess moisture as much as you can until most of the yogurt liquid is drained and you’re done with a thick Labneh. Open the Muslins and the shape is naturally formed.
Take 2/3 of the Labneh and put on a platter.
Take the remaining 1/3 of the Labneh and place it on top.