Recipe for berry plate with sheep labneh & orange oil
Delicious strained yogurt with berries and orange.
We have the recipe from the book: “FLAVOUR: 100 Vegetarian and Vegan Recipes from the Star Chef Yotam Ottolenghi“, written by Yotam Ottolenghi & Ixta Belfrage. They write the following about the recipe:
“This fireworks display of summer berries can function both as a light dessert and the pièce de résistance on the brunch table. You can make your own labneh, but it needs to strain for a day, so you can also make it easy for yourself and buy ready-made labneh or just mix a bit of Greek yogurt with some whipped cream. Which berries you use is entirely up to you – let it depend on what’s fresh and not too expensive. You can use fewer kinds if you prefer, or frozen berries, especially regarding the ones to be blended. There will be leftover oil – store it in a jar and drizzle it over salads or steamed vegetables.”
Equipment
- Bowl
- Sieve (Colander)
- Saucepan
- Kitchen Scale
- Food Processor
Ingredients
- 900 gram Yogurt either sheep's milk yogurt or full-fat cow's milk yogurt
- 3 gram Salt
- 91 gram Olive Oil high quality
- 10 gram Lemon Thyme leaves plus extra leaves for garnish
- 1 pcs. Orange peel the zest into 6 strips
- 200 gram Blackberry
- 250 gram Raspberry
- 300 gram Strawberry stemmed and halved - or quartered if large
- 50 gram Sugar
- 1 pcs. Lime grate 1 tsp zest, and then squeeze 1 tbsp juice
- 200 gram Blueberry
- 150 gram cherry pitted
Instructions
- 1. Stir yogurt and salt thoroughly in a medium-sized bowl. Place a large piece of cheesecloth in a colander, so the edges hang over the sides, and set the colander in a bowl. Pour the yogurt into the cheesecloth, fold it over to cover completely. Place something heavy on top of the cheesecloth (a couple of jars or cans, for example), and let the yogurt drain in the refrigerator for at least 1 day (up to 2 days). 2. Meanwhile, heat the oil over medium heat in a small saucepan with a lid for about 7 minutes, until small bubbles begin to form. Remove the saucepan from the heat, add the thyme sprigs and orange strips, cover with the lid, and let the oil infuse, preferably overnight, but 30 minutes will suffice. 3. Prepare the berry purée the next day: Put 50g blackberries, 100g raspberries, and 100g strawberries in a food processor with the sugar and lime juice, and blend thoroughly. Place all the remaining berries in a large bowl with the purée, and gently toss. Serve the berries immediately, or refrigerate for a couple of hours and then bring to room temperature before serving. 4. Spread the labneh on a large platter. Top with the berries, and sprinkle with lime zest. Drizzle with 2 tbsp of the orange oil, and garnish with a couple of the orange strips and the extra thyme leaves.