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Honey Cardamom Labneh with Clementine Curd

Servings 4

Ingredients
  

Honey Cardamom Labneh

  • 750g (26.5oz) Greek Yogurt 3% MF or more
  • 1 vanilla bean
  • 1 1/2 tbsp honey
  • 1 1/2 tsp cinnamon
  • 1 tsp cardamom
  • 1/4 tsp salt

Clementine Curd

  • 5 clementines
  • 1 lemon
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 4 egg yolks
  • 2 whole eggs
  • 2 tbsp cornstarch
  • 6 tbsp unsalted butter cubed

Toppings

  • 1-2 cups granola
  • 1 cup blackberries
  • 1/4 cup mint leaves
  • 1 clementine

Instructions
 

Honey Cardamom Labneh

  • Pour the yogurt in a large bowl and set aside. Using a knife, slice the vanilla bean lengthwise. Using the blunt end of the knife, scrape out the caviar and add it to the bowl. Set the pod aside.
  • Add the honey, salt, cardamom, and cinnamon to the yogurt and stir to combine. Transfer the yogurt to a bowl lined with 4 layers of cheesecloth. Place the vanilla pod on top and form it into a bundle. Fasten with butcher's twine and suspend from a shelf in your fridge or your kitchen faucet. If hanging in your fridge be sure to place a bowl underneath. Leave the yogurt to drain for 8 hours.
  • Unbundle your labneh, remove the vanilla pod and transfer to a bowl. Wrap tightly with plastic wrap and refrigerate until ready to serve.

Clementine Curd

  • Roughly 3 hours out from serving, make the curd. Zest two of the clementines and place it in a small saucepan. Add the juice of all 5 of the clementines and the juice of one lemon. Whisk in the sugar and the salt and place over medium-low heat.
  • While the juice mixture is heating, whisk the cornstarch into the eggs and egg yolks until pale yellow. Add a ladleful of the hot juice mixture to the egg mixture, whisking constantly. Repeat with another ladleful and pour the resulting mixture into the saucepan.
  • Cook the curd until it's thick enough to readily coat the back of a spoon. Remove the curd from the heat and add the butter, whisking until it melts completely and is fully integrated.
  • Transfer the curd to a bowl and wrap tightly with plastic wrap. Chill for 2 hours or until ready to serve.

To Assemble

  • Take 2 heaping tablespoons of the labneh and pile it into the corner of a bowl. Using an offset spatula, spread the labneh along the base of the bowl to form a sort of swoosh. Add 1 tablespoon of the curd on top of the labneh and trace its shape. 
  • Pile the granola, blackberries and mint leaves into the vacant area of the bowl. You can add whole segments of the clementine or you can remove the skin and decorate with the pulp.
  • Serve immediately with something equally health conscious. I don't know, water?