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Berry platter with sheep’s labneh and orange oil
Serves 6 Desserts and puddings
Ingredients
- 900g sheep’s yoghurt, or cow’s yoghurt as an alternative
- 1⁄2tsp salt
- 100ml olive oil
- 10g lemon thyme sprigs, plus a few extra picked thyme leaves, to serve
- 1 orange – finely shave the skin to get 6 strips
- 200g blackberries
- 250g raspberries
- 300g strawberries, hulled and halved lengthways (or quartered if they’re larger)
- 50g caster sugar
- 1 lime – finely grate the zest to get 1tsp, then juice to get 1tbsp
- 200g blueberries
- 150g cherries, pitted
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), chill and allow to drain for at least 24 hours (and up to 48).
Meanwhile, put the oil into a small saucepan on a medium heat. Heat gently for around 7 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 the blackberries, 100g of the raspberries and 100g of the 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 chill 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 2tbsp of the infused oil, along with a couple of the orange strips and the extra picked thyme leaves.
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