Honey yoghurt cheese with toasted sesame seeds, figs and mint

AT A GLANCE

  • Serves 10 people

  • 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
01   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).
02   Place sesame seeds on a tray, roll yoghurt into walnut-sized balls, then coat in sesame seeds and refrigerate until required. Makes about 20.
03   Arrange figs, mint and yoghurt balls on plates, drizzle with a little extra honey and olive oil, season to taste and serve.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

Recipe:

JANNI KYRITSIS AND JONATHAN BARTHELMESS

Photography:

JASON LOUCAS

Styling:

KIRSTEN BOOKALLIL

Drinking Suggestion:

LATE-HARVEST MUSCAT. , suggested by MAX ALLEN

View Full Site