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Recipe

OTTOLENGHI’S BERRIES ON A BED OF HOMEMADE LABNA

Make the orange oil and labna 24 hours in advance. 

Orange oil: 

Method: 

  1. Make the orange oil. Place the olive oil in a small saucepan set over medium-low heat and warm for about 7 minutes or until tiny air bubbles form. Add the thyme and orange strips, remove from heat, and set aside. Allow to infuse for at least 30 minutes or overnight.

Labna:

Method: 

  1. Add the yogurt and salt to a medium bowl and mix well to combine.
  2. Line a colander with a piece of muslin or cheesecloth large enough to hang over the sides, and place the colander over a bowl.
  3. Transfer the yogurt to the center of the cheesecloth and fold in the overhang so that the yogurt is completely covered.
  4. Place a heavy weight over the cheesecloth (a few cans or jars will do), and transfer the bowl to the refrigerator. Let the yogurt drain for at least 12 hours and up to 48 hours.

Berries:

  • 200grams of fresh blackberries 
  • 250grams fresh raspberries 
  • 300grams strawberries with the tops removed and halved or quartered 
  • 60grams of Leaf castor sugar 
  • 1 lime (juice and zest) 
  • 200grams blueberries 
  • 150grams cherries 

Method: 

  1. Make the berry topping. Add ⅓ each of the blackberries, raspberries, and strawberries to the bowl of a food processor along with the sugar, lime juice, and sumac, and blitz until completely smooth, 1 to 2 minutes. Pour the berry purée into a mixing bowl and set aside. Add all of the remaining berries, the blueberries, and the cherries to a large bowl along with the blitzed fruit, and stir gently to combine. If not using the topping immediately, keep the mixture refrigerated, bringing it back up to room temperature before serving.
  2. To serve, spread the labneh onto a large platter, smoothing it out with the back of a spoon. Spoon the berry mixture over the labneh. Drizzle with 2 tablespoons of the orange oil, then top with a few strips of orange skin and the picked thyme. Lastly, sprinkle with the lime zest and a good pinch of sumac.