Berry platter with sheep’s labneh and orange oil
This can double up as a light dessert or brunch centrepiece. You can make your own labneh or use a shop-bought one or substitute with Greekstyle yoghurt mixed with a little double cream. You’ll make more oil than you need; store it in a glass jar to drizzle over salads or lightly cooked vegetables.
INGREDIENTS
900g sheep’s yoghurt, or cow’s yoghurt
½ tsp salt
100ml good-quality 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 larger)
50g caster sugar
1 lime: zest to get 1 tsp and juice to get 1 tbsp
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), transfer to the fridge and drain for at least 24 hours (and up to 48).
● Meanwhile, put the oil into a small saucepan, for which you have a lid, over medium heat. Heat gently for about 7 minutes, or until tiny air bubbles form. Remove from the heat, add the thyme and orange strips, then cover and leave to infuse, ideally overnight, though half an hour will work.
● The next day, put 50g blackberries, 100g raspberries and 100g 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 leave it in the fridge 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 lime zest. Drizzle with 2 tablespoons of the infused oil, along with a couple of the orange strips and the extra picked thyme leaves.