Strawberry Labneh Yin-Yang
/Its the contrasting texture and temperature that got me naming this Yin and Yang - slightly warm and jammy tart berries with chilled thick labneh. Strawberries are tossed with Anardana (ground dried pomegranate seeds, typically found in South Asian specialty store), sugar and fresh Orange Juice (fruit juice helps in cutting down the added sugar) then roasted for a short while. Once cooled it’s mixed with Grand Marnier (use vanilla extract or orange juice to keep it alcohol free), then served alongside chilled sweetened labneh that’s scented with vanilla & citrus zest. Finished with a good dose of fresh mint. It’s a play of tart on tart flavors - I strongly feel that it works just like eating tea Madeleines with tea.
Ingredients (serves 4)
Roasted Berries
1 lb Strawberries, tops removed, hulled & halved
2 tbsp Coconut Sugar or Dark/Light Brown Sugar
1 tbsp Granulated Sugar
1-1.5 tbsp Anardana - substitute with Sumac or 1/2 tbsp pomegranate molasses
50 ml Orange Juice , reserve the zest
2 tsp Grand Marnier (substitute with Triple Sec)
Scented Labneh
275g Labneh (strained Greek Yoghurt) or you can use Icelandic Skyr (to keep it vegan feel free to use your go to Vegan Greek yogurt)
2 tsp Vanilla Bean Paste or extract (make sure to use a good quality pure extract)
2 tsp Orange Zest (Reserved from the juiced orange used in the roasted strawberries)
1 tbsp Granulated Sugar
Garnish
3-4 sprigs of Mint, torn or roughly chopped
Directions
🍓Pre-heat oven to 400F, combine all ingredients for roasted berries except Grand Marnier in a high-sided baking dish. Give it a good mix and bake for 16-17 mins. Keep it aside to cool completely
🍓 Meanwhile, whisk scented labneh ingredients until well combined. Divide and smear generous portions in one side of each serving bowls. Refrigerate until ready to serve
🍓 Once the roasted strawberries are completely cooled, add liquer and mix until well combined. Bring out the labneh bowls from fridge, spoon strawberries on opposite side of the bowl. Drizzle the berry syrup, garnish with chopped fresh mint and enjoy!