This recipe is part of a menu designed by Tina Duncan for Simply You Living, highlighting New Zealand's finest produce. For starters, delicate kai moana, followed by venison steaks with kumara fondant, pea puree and delicately herbed carrots. To finish; a sweet note of honey soufflé with walnut wafers and this labne, a form of yoghurt.
Ingredients
| 250 g | Greek yoghurt (Main) |
| 1 | Orange |
| 1 dessert spoon | Brown sugar |
| 1 tsp | Orange blossom water |
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Directions
- Combine all ingredients and pour into a coffee filter or clean cloth sitting in a sieve over a bowl.
- Place in the fridge to drain overnight.
- Discard the excess liquid, and scoop labne from the cloth to a serving bowl.
