Photo: Marina Oliphant
- 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)
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.
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
- Course - Dessert