Recipe by From Davina Tibbetts
Pick up some Hampshire Strawberries and Honey from your Farmers’ Market to make this quick, easy dessert ideal for picnics and your summer soiree!
- 400g Hampshire Strawberries from DGJ Tanners Sopley Farm in the New Forest
- 300g full fat natural thick yogurt
- Pinch salt
- 2 tsps Mrs Bees Honey
- 2tsp orange flower water
- Chopped roasted hazlenuts to serve
Begin by making a Labneh: Line a large sieve with muslin, and sit over a deep bowl. Mix together the yogurt and salt, and spoon into the muslin. Put the bowl in to a refrigerator, leave to strain for about 3 hours.
Hull the strawberries, cut in half , mix with the honey, and orange flower water, and leave to infuse.
After 3 hours turn out the Labneh into a clean bowl.
Puree about half the strawberries in a blender, and fold carefully into the labeneh, so that it ripples through the yogurt. Spoon into small bowls or glass jars with a screwtop lid.
Spoon the remaining strawberries , on top and sprinkle with hazlenuts.
Hampshire biscuits from A Basing Bakes.