ingrediens!
For Labneh
2 liters of strained yogurt
4 tablespoons of honey
1 teaspoon vanilla extract
For the Sauce
500g raspberries
4 tablespoons sugar cane
To Topping
10 strawberries, cut
300g raspberries
50g blueberries
4 teaspoons of honey to drizzle over
To Garnish
2 tablespoons pistachios, chopped, to sprinkle
A few small mint leaves that garnish
Preparation!
Mix yogurt, honey and vanilla together. Place two colander on two separate bowls and stir each with a muslin cloth or clean tea towel.
Pour a two-thirds of the yogurt mixture over the cloth and tie a tight knot into the top of the cloth. Do the same with the remaining thirds.
The liquid from the yogurt should begin to drip through the cloth and cook in the bowl, leaving aside for at least 15 minutes.
Cut the strawberries and add a bowl with the raspberries and blueberries. Set aside.
Mix raspberry and icing sugar to make a sauce.
Now wrap each with 2-3 layers of kitchen paper or tea towels and push out the excess moisture as much as possible until most of the yogurt liquid has drained out and you left with a thick Labneh. Open the muslin and the shape is naturally formed.
Take 2/3 of Labneh and place on a plate.
Take out the remaining 1/3 of the Labneh package and place them on top.
Drizzle over honey, spread over the berries and sprinkle with fruit sauce. Finish with a spray of nuts and mint leaves to garnish and serve.