Method

• 1.
  To make the labneh, combine the plain yoghurt and 1/2 tsp salt in a bowl. Line a fine sieve with muslin or a clean Chux cloth and place over a bowl. Transfer yoghurt to sieve and fold up muslin to cover. Weigh yoghurt down with a plate and chill overnight to drain excess liquid.
• 2.
  The next day, place 750g labneh in a bowl (remaining labneh will keep in an airtight container in the fridge for up to 1 week). Add strawberry yoghurt, condensed milk and 1 cup (350g) rice malt syrup, and whisk to combine. Cover and chill until needed.
• 3.
  Meanwhile, grease the base and sides of a 22cm springform cake pan and line with baking paper. Place the butter and 1/4 cup (90g) rice malt syrup in a small saucepan over medium heat. Cook, stirring, for 3-4 minutes until melted and combined. Pour into a heatproof bowl, then add the cake, zest and vanilla, and stir to combine. Transfer to prepared pan and use the back of a spoon to push down to form an even base. Freeze for 30 minutes or until firm.

• 4.
  Pour labneh mixture over base, using a palette knife to smooth. Freeze for 2 hours or until partially set.
• 5.
  Place frozen strawberries, eggwhite, lemon juice and remaining 1 cup (350g) rice malt syrup in a blender and whiz until smooth and thick. Pour over labneh mixture, smoothing top, and return to the freezer. Freeze for 6 hours or until set.
• 6.
  Remove cake from pan and top with strawberries, mint and basil to serve.