An easy yet surprisingly sophisticated dessert that can be adapted to any soft fruit that might be in season, for example, tamarillos, feijoas or strawberries. 

Recipe and photo: Emma Boyd

Serves: 6

INGREDIENTS

1kg Greek-style full-fat yoghurt
3 tablespoons brown sugar
1 teaspoon vanilla bean extract
2 teaspoons freshly grated ginger
3 tablespoons sugar
8 oranges, skinned and thinly sliced
small mint leaves, to serve

METHOD

Start this recipe the evening before you plan on serving it. Line a sieve with cheesecloth or muslin and set over a bowl or large jug. Add the yoghurt. Pull the edges of the cheesecloth up and around the yoghurt and secure it with a piece of string or rubber band. Put in the fridge and leave for roughly 24 hours for the liquid to drain. Remove from the fridge and stir in the brown sugar and vanilla.

Roughly 4 hours before serving, put the ginger and sugar into a large lidded container. Mix well, add the orange slices and combine. Put the sealed container in the fridge until ready to serve.

To serve, divide the labneh between 6 side plates. Add the oranges and some syrup, then scatter over the baby mint leaves.

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