Dessert

Yotam Ottolenghi's berry platter with labneh and orange oil

Name: Yotam Ottolenghi's berry platter with labneh and orange oil recipe
Yield: 6
Ingredients: 900g sheep’s yoghurt, or cow’s yoghurt as an alternative; 1/2 tsp salt; 100ml good-quality olive oil; 10g lemon thyme sprigs, plus a few extra picked thyme leaves to serve; 1 orange, finely pare peel to get 6 strips; 200g blackberries; 250g raspberries; 300g strawberries, hulled, halved lengthways (quartered if they’re larger); 50g caster sugar; 1 lime, finely grate the zest to get 1 tsp, then juice to get 1 tbs; 200g blueberries; 150g cherries, pitted

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by Yotam Ottolenghi

Oct 01, 2020

You just absolutely must try this sweet treat. Extracted from Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, $55). Text © Yotam Ottolenghi and Ixta Belfrage 2020 Photography © Jonathan Lovekin 2020.

900g sheep’s yoghurt, or cow’s yoghurt as an alternative
1/2 tsp salt
100ml good-quality olive oil
10g lemon thyme sprigs, plus a few extra picked thyme leaves to serve
1 orange, finely pare peel to get 6 strips
200g blackberries
250g raspberries
300g strawberries, hulled, halved lengthways (quartered if they’re larger)
50g caster sugar
1 lime, finely grate the zest to get 1 tsp, then juice to get 1 tbs
200g blueberries
150g cherries, pitted

Method

1.

Place yoghurt and salt in 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 colander over a bowl. Transfer yoghurt to the muslin and fold over the sides to completely encase the yoghurt. Place a heavy weight over the muslin (a few cans or jars will do), and transfer to the fridge to drain for at least 2 hours 30 minutes (and up to 48 hours).
2.

Meanwhile, place oil in a small saucepan with a lid on a medium heat. Heat gently for about 7 minutes, or until tiny air bubbles form. Remove from the heat, add thyme and orange strips, then cover with a lid and leave to infuse, ideally overnight, though half an hour will also do the job.
3.

Place 50g blackberries, 100g raspberries and l 00g strawberries in the small bowl of a food processor along with the sugar and lime juice and blitz until completely smooth. Add 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.
4.

Spread labneh on a large platter. Spoon over the berries, then sprinkle with the lime zest. Drizzle with 2 tbs of the infused oil, along with a couple of the orange strips and the extra picked thyme leaves.