Labneh Textures

Honey Labneh

• 224 g Greek yogurt
• 56 g honey
• Sea salt to taste

Labneh Microwave Sponge

• 265 g egg whites
• 60 g sugar
• 70 g Labneh
• 80 g almond flour
• 80 g flour
• ISI Cream Whipper
• 2 N2O cartridges

Labneh Sorbet

• 403 g sugar
• 90 g atomized glucose
• 6 g ice cream stabilizer
• Pinch of salt
• 672 g water
• 500 g yogurt

Compressed Strawberries

• 15 strawberries

Strawberry Crunch

• 80 g cornflakes
• 12 g freeze dried strawberries
• 25 g toasted sliced almonds
• 130 g white chocolate

Honey Labneh

1. Combine all the ingredients in a bowl and mix well. Keep refrigerated in an airtight container.

Labneh Microwave Sponge

1. Process all ingredients in a blender and strain into an iSi whipper. Charge with 2 N2O chargers and refrigerate for a 2-3 hours.
2. Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup 1/3 full. Cook for 40 seconds in a microwave, flip cups upside down and set aside until cool.

Labneh Sorbet

1. Combine sugar, glucose, stabilizer, and salt in a small bowl.
2. Heat water to 40°C (104°F) in a medium sized pot and whisk in sugar mixture.
3. Heat to 85°C (185°F) and cool over an ice bath. When cold, combine with yogurt and process in an ice cream machine.

Compressed Strawberries

1. Slices the strawberries and puree in a shallow container.
2. Set the entire container in a vacuum-sealed chamber and pressurize completely.

Strawberry Crunch

1. Combine cereal, freeze dried strawberries and almonds. Melt the chocolate and pour over the dry mixture.
2. Gently fold the mixture to thoroughly coat with the chocolate. Keep in the fridge until ready to use

Assembly

1. Remove the labneh sponge cake from their cup. Place a small quenelle of the honey labneh on the center of the plate.
2. Place a spoon of the crunchy strawberries on top the honey labneh. Place a few compressed strawberries around the labneh. Arrange the sponge cake diagonally. Place a quenelle of sorbet on top.