“This is a great brunch idea or light dessert. The velvety labneh is infused with icing sugar and vanilla, so it’s almost like a breakfast panna cotta. It’s delicious with rum-buttered, caramelised toasted panettone, which has an unbelievable sticky sweet crust and soft fruity centre.”- Hannah Lewry and Claire-Ellen Van Rooyen
- 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 rum
- 4 T brown sugar
- 2 Woolworths mini panettones, halved lengthways
- 1 x 415 g can apricot halves, drained
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.
Photographs: Myburgh Du Plessis
Production: Hannah Lewry and Claire-Ellen Van Rooyen