Labne with mango and rosewater syrup

all details

Most of the work can be done in advance.

Labne with mango and rosewater syrup
Photo: Marina Oliphant

Ingredients

  • 1kg plain yoghurt (I prefer sheep's milk yoghurt)
  • 1 cup sugar
  • 1/2 cup water
  • 1 tsp rosewater
  • Juice of 1/2 a lemon
  • 60g pistachios, chopped
  • 2 mangoes
  • 1 punnet blueberries or raspberries (optional)

Method

Place a thin clean tea towel or muslin cloth over a bowl and pour the yoghurt into the centre. Gather up the sides and tie with string, then hang the cloth in the fridge for 6 hours or overnight with a bowl underneath to catch the liquid. You will now have a thick, soft "labne" - remove from the cloth and refrigerate until ready to use.

Place the sugar and water in a pot and bring to the boil. Simmer for a few minutes and remove from the heat. When cool, add the rosewater, lemon juice and pistachios.

To serve 

Peel and slice the mangoes and arrange onto a serving plate with a dollop of the labne, some blueberries and the rosewater syrup.

This recipe is featured in the book, Summer which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store  

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