Name: Honey yoghurt cheese with toasted sesame seeds, figs and mint
Prep time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 500 gm Greek-style yoghurt; 100 gm honey, plus extra to serve; 100 gm toasted sesame seeds; 5 small black figs, quartered; 12 mint leaves; To serve: olive oil

Honey yoghurt cheese with toasted sesame seeds, figs and mint

Australian Gourmet Traveller Greek dessert recipe for honey yoghurt cheese with toasted sesame seeds, figs and mint by Janni Kyritsis and Jonathan Barthelmess.

Serves 10

Prep

10M

“Honey and yoghurt together always reminds me of Greece,” Barthelmess says. “In Greece, yoghurt cheese is found without the addition of honey, but I wanted something to complement the figs, so I’ve added honey to the mix. This dish has a nice balance of sweet and savoury flavours and can be eaten at the start or end of a meal.” You’ll need to begin this recipe a day ahead.

Ingredients

500 gm Greek-style yoghurt

100 gm honey, plus extra to serve

100 gm toasted sesame seeds

5 small black figs, quartered

12 mint leaves

To serve: olive oil

Method

Main

1.Combine yoghurt and honey in a bowl and stir to combine. Transfer to a sieve lined with moistened muslin and placed over a bowl, then cover and refrigerate until firm and well drained (1-1½ days).

2.Place sesame seeds on a tray, roll yoghurt into walnut-sized balls, then coat in sesame seeds and refrigerate until required. Makes about 20.

3.Arrange figs, mint and yoghurt balls on plates, drizzle with a little extra honey and olive oil, season to taste and serve.