In my continued MASTERCLASS series exploring YOTAM OTTOLENGHI, I have adapted this marvelous Mixed Fruit over Honey Labneh that I served as a light dessert after gorging ourselves with friends.Jump to Recipe
As a quick aside, I am on a plane flying back from New Mexico with my wife and daughter. This is our first real trip since the pandemic began in early 2020. Pretty hard to believe. The week began in Phoenix for our Nieces wedding. So beautiful, so amazing! We then extended our travel and went with our daughter to Santa Fe and Taos. So much fun! My daughter is now 2 states away from having been to all of them.
Back to my Yotam Ottolenghi dinner. I had two of my closest friends over and they are both in the restaurant business. So let’s just say, I had some real critics. The meal consisted of many courses and gave me a big chance to try a number of Yotam’s recipe presented in his Masterclass. Some future posts will show a Roasted Red Pepper and pomegranate dip and a slow cooked lamb shoulder topped with dukkah and herbs. I did not take pictures of my Chickpea Soup – which was so good that I will definitely make again so I can share it with you – and my roasted cauliflower and my marinated feta.
Getting back to the recipe at hand, it is quite easy to make yet so flavorful. The recipe starts by making my own labneh. All labneh is is drained yogurt. Next, the berries are macerated and set aside. I added honey to the labneh to make the dish sweeter. Additional berries are added to the sauce to marinate. To complete the dish, the honey labneh is spread out over a serving tray. Then, the macerated berries are spread over all but the outer edge of the labneh. The labneh edges are topped with sumac and the berries are topped with lime zest and a drizzle of olive oil. YUM!
The cast of characters.
Creating the berry sauce.
Spreading out the Honey Labneh on the serving platter.
The Honey Labneh with Berries plated.
Honey Labneh with Berries
Creating a light, healthy dessert to top off a very filling meal with this Honey Labneh with fruit – spring has sprung!
- 1 Quart Full fat yogurt drained
- 2 Pints Raspberries
- 2 Pints Blueberries
- 2 Pints Strawberries
- 1 Pint Cherries
- 1 Pint Blackberries
- 1/2 Cup Sugar
- 1 Whole Lime plus zest juiced
- 1 1/2 Tbsp Sumac
- 2 Tbsp Middle Easter olive oil
- 2 Tbsp Pomegranate molasses
Put the yogurt in a colander placed over a bowl and let the yogurt drain. Let drain for 2 hours and preferable overnight.
Meanwhile, put half of all the fruit (except for the cherries) in a food processor along with the sugar and lime juice and pulse until completely smooth. Put all the remaining berries and the cherries into a large bowl along with the fruit sauce and gently combine. Spread the labneh out on a large platter. Spoon over the berries leaving an edge of the labneh uncovered. Then, sprinkle the lime zest over the fruit. Next, gently add the sumac over the revealed edge of the labneh. Finish by drizzling the olive oil and the pomegranate over the top of the fruit.
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