Citrus waffles with honey labne

AT A GLANCE

  • Serves 4 - 6 people

Begin this recipe a day ahead to drain the yoghurt for the labne.

  • 500 gm thick natural yoghurt
  • 100 gm honey
  • To serve: mint leaves and pistachios
  •  
  • Citrus waffles
  • 10 gm (1 tbsp) dried yeast
  • 125 gm butter, diced
  • 450 ml milk
  • 450 gm (3 cups) plain flour
  • 80 gm caster sugar
  • Finely grated rind of 1 orange, 1 lemon and ½ ruby grapefruit
  • 50 ml orange juice
  • 2 eggs, lightly beaten
  • 1 tsp baking powder
  •  
  • Citrus salad
  • 250 gm caster sugar
  • 125 ml (½ cup) orange juice
  • Thinly peeled rind of 2 oranges
  • 2 tbsp lemon juice
  • 2 tsp orange-blossom water, or to taste
  • 2 oranges and 1 ruby grapefruit, segmented
  • 2 mandarins, pith removed, thickly sliced
01   Stir yoghurt and honey in a bowl to combine, transfer to a muslin-lined sieve, place over a bowl and refrigerate to drain overnight (discard liquid). Honey labne will keep refrigerated in an airtight container for 3 days.
02   For yeasted citrus waffles, stir yeast and 125ml lukewarm water in a bowl until yeast dissolves. Melt butter in a saucepan over low heat, add milk and warm gently until lukewarm, then remove from heat and add to yeast mixture. Combine flour, sugar, rinds and a pinch of salt in a separate bowl, make a well in the centre, add milk mixture, then orange juice and mix to form a rough dough. Cover with plastic wrap and stand until doubled in size (1½-2 hours). Beat in eggs and baking powder until well incorporated, then cook waffles in a heated waffle iron until golden and crisp (4-5 minutes, you’ll need to spread the batter in the iron and it will puff up as it cooks). Keep warm in a low oven if necessary.
03   For citrus salad, stir sugar, orange juice, rind and 200ml water in a saucepan over medium-high heat until sugar dissolves, bring to the simmer and cook until lightly syrupy and rinds are translucent (10-15 minutes). Remove from heat, stir in lemon juice and orange-blossom water and cool to room temperature. Just before serving, pour syrup onto citrus segments and mandarin slices. Serve waffles warm topped with citrus salad and honey labne.

Topics:

MANDARINS, SPRING, DESSERT, ORANGES, YOGHURT, DRINK SUGGESTION, GRAPEFRUIT, MODERN AUSTRALIAN, HONEY

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

SWEET MEAD. , suggested by MAX ALLEN

FEATURED IN

Sep 2014

Sep 2014

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