BerryWorld Strawberries, Roasted Rhubarb And Rosewater Labenh Balls.
Fancy making a BerryWorld Strawberries, Roasted Rhubarb and Rosewater Labenh Balls?
Strawberries are in season relatively early in the year. Fortunately, this coincides with the Yorkshire Rhubarb season.
Rhubarb and strawberries are wonderful together as the floral notes of the rhubarb flatter the strawberries and vice versa.
Adding the rosewater labneh to the mix makes a delicious and very beautiful combination.
How To Make BerryWorld Strawberries, Roasted Rhubarb and Rosewater Labenh Balls:
Preparation time: 20 minutes (needs to set overnight) Cooking time: 25 minute
For The Labneh:
50g icing sugar
2/3 tbsp of rosewater to taste
pinch of salt
500g thick Greek Yogurt
For The Rhubarb:
3 tbsp sugar
5 tbsp water
400g strawberries, hulled and quartered
rose petals (optional)
What To Do:
1. Start making the labneh a couple of days ahead. Line a sieve with a clean doubled piece cheesecloth or soft fabric. Place the sieve over a bowl.
2. Stir the icing sugar, rosewater and salt into the yoghurt then pour the yoghurt into the center of the cheesecloth. Pull the four corners of the cheesecloth up and tie it into a bag with string.
3. Suspend the tied cheesecloth over the bowl overnight to allow the whey to drain out. If your kitchen is cold enough you can drain the yoghurt outside the fridge, otherwise put it in the fridge overnight. The longer you leave the labneh the firmer it will become, after 12 hours it should be the consistency of cream cheese
4. Remove the labneh from the cloth the next day and store the labneh covered in the refrigerator until needed.
5. To make the labneh balls make sure that the labneh is firm enough to use a small spoon to scoop out little walnut-sized balls. Roll them around your hands to shape and place the balls on a clean cloth-lined tray to remove extra moisture. Store in the fridge.
6. To make the rhubarb, preheat the oven to 160˚C. Trim and cut the rhubarb into short lengths. Put the pieces into a baking dish, then sprinkle over the sugar and the water. Cover the dish with a piece of foil or a lid and bake for about 25 minutes, or until the rhubarb is soft but still keeps its shape. Allow the rhubarb to cool in its juices. When the rhubarb is cool, drain it reserving the juices.
7. To serve, place a few labneh balls on each serving plate, place a pile of rhubarb next to it. Dress the strawberries with a few spoonfuls of the rhubarb juices and then spoon the strawberries and rhubarb juice over the labneh balls and rhubarb.
8. Scatter over the rose petals and serve.
9. Cook’s tip: In place of the labneh balls, a dollop of thick Greek yoghurt flavoured with sugar and rosewater can be used.
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