Ingredients

Method

For the sweet vanilla labneh:
• 500 g Woolworths double-cream plain yoghurt
• 2 T icing sugar, sifted
• 1 t vanilla paste
For the boozy panettone:
• 150 g butter, at room temperature
• 2 T Captain Morgan Black Jamaica Rum 750 ml
• 4 T brown sugar
• 2 Woolworths mini panettones, halved lengthways
• 1 x 415 g can apricot halves, drained
• 2 Maina Panettone,halved lengthways

Method

Ingredients

1. To make the labneh, place all the ingredients into a bowl and whisk to combine. Place the mixture into a muslin cloth and secure with string. Place into a sieve over a bowl and chill overnight.

2. To make the boozy panettone, place the butter, rum and sugar into a bowl and beat by hand using a wooden spoon until creamy and smooth.

3. Just before serving, heat a pan over a medium heat and add 2 T of the butter. Melt until foamy, then add the panettone, cut-side down. Fry on both sides until golden.

4. Remove the labneh from the muslin cloth and discard the liquid. The labneh should have a thick, smooth, cottage cheese-like consistency. Divide it between 4 serving bowls, top with the canned apricots and the panettone.

Cook's note: Stale panettone works well – frying it brings it back to life. Labneh will keep in a sealed container in the fridge for up to five days. Make sure to use the thickest double-cream yoghurt for the best results. Make the whipped rum butter in bigger batches to keep in the fridge and use throughout the holidays.

Find more sweet treat recipes here. 

Photographs: Myburgh Du Plessis
Production: Hannah Lewry and Claire-Ellen Van Rooyen