* Percent Daily Values are based on a 2000 calorie diet.
Berry platter with sheep’s labneh and orange oil
This dish is a winner as a dessert or sweet brunch
Prep Time15 minutesmins
Cook Time7 minutesmins
Yoghurt draining time1 dayd
Total Time1 dayd22 minutesmins
Course: Brunch, Dessert
Cuisine: Middle Eastern
Servings: 6
Calories: 373kcal
Author: Yotam Ottolenghi
Equipment
Bowl
Colander
Small saucepan
Food processor
Large bowl
Ingredients
900gsheep’s yoghurt, or cow’s yoghurt as an alternative
1/2tspsalt
100mlgood-quality olive oil
10glemon thyme sprigsplus a few extra picked thyme leaves to serve
1orangefinely shave the skin to get 6 strips
200gblackberries
250graspberries
300gstrawberrieshulled and halved lengthways (or quartered if they’re larger)
200gblueberries
150gcherriespitted
50gcaster sugar
1limefinely grate the zest to get 1 tsp, then juice to get 1 tbsp
Method
Put the yoghurt and salt into a medium bowl and mix well to combine. Line a colander with a piece of muslin large enough to hang over the sides and place the colander over a bowl. Transfer the yoghurt to the muslin and fold over the sides to completely encase the yoghurt. Place a heavy weight over the muslin (a few tins or jars will do), and transfer to the fridge to drain for at least 24 hours (and up to 48).
Meanwhile, put the oil into a small saucepan, for which you have a lid, on a medium heat. Heat gently for about seven minutes, or until tiny air bubbles form. Remove from the heat, add the thyme and orange strips, then cover with a lid and leave to infuse, ideally overnight, though half an hour will also do the job.
The next day, put 50g of blackberries, 100g of raspberries and 100g of strawberries into the small bowl of a food processor along with the sugar and lime juice and blitz until completely smooth. Put all the remaining berries and the cherries into a large bowl along with the blitzed fruit and gently combine. You can serve it straight away or leave it in the fridge for a few hours, bringing it back to room temperature before serving.
Spread the labneh out on a large platter. Spoon over the berries, then sprinkle with the lime zest. Drizzle with two tablespoons of the infused oil, along with a couple of the orange strips and the extra picked thyme leaves.