Hung yoghurt or Labneh with mango puree, spiced granola, toasted coconut, and rose petals.
This recipe is creamy and slightly sweet. Plain labneh can be used in a multitude of recipes, or this sweet version is great before a dessert course.
The full recipe is available via the link in our bio 🔗
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hung yogurt or lab The process for this is so simple We’re going to flavor the yogurt before we strain it Most people basically strain plain yogurt and then they flavor it on the outside You can start the the sort of flavor process off earlier than that So we’ve got Greek yogurt I’m going to flavor it with coriander root That’s for color and for a bit of texture Then we’ve got different roasted seeds Honey that’s been infused with saffron And just mix that onto a clean towel Tie that up with the cling film The ideal thing to use is string Give that a little squeeze Not too much cuz it will lose the yogurt You’ll see it’s starting to drain away This yogurt does contain quite a bit of the whey water We do have another video on how to use whey water And then we’re going to hang it Just want to hang it preferably overnight If you actually don’t have that much time and you need it within the same shift you can squeeze it slowly and then finish it in the fridge for about 2 hours We’ve got the labna You can see how it’s lost quite a lot of its liquid content Flavor it with saffron honey I’m just going to mix it a little bit Kind of folding it Want to maintain the shape The more I mix into it the less firm it’s going to be You can coat this in anything I’m coating it in a combination of toasted coconut rose petals some granola that I’ve added a little bit of spice to This is just mango puree I’m just putting the labna in the middle I’ve got a special colleague called Phil He let me borrow some of this amazing product Honey that has been infused with saffron Like everything he does is done to perfection
6 Comments
I would love a bowl of this deliciousness ❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Nice!
Great
Gorgeous!
How did you strain the yoghurt in the end?
So what is the texture and flavor like after this? Looks way more delicious than Greek yogurt now