by Yotam Ottolenghi with Tara Wigley & Esme Howarth
From ‘Ottolenghi Simple’ (Ebury Press)
900g Greek-style yoghurt
140g icing sugar
120ml double cream
1 lemon: finely grate the zest to get 1 tsp, then juice to get 2 tbsp
600g ripe strawberries, hulled & cut in half lengthways
1½ tbsp sumac
10g mint, half left as sprigs & the other half with leaves picked & finely shredded
1 vanilla pod, split lengthways & seeds scraped
1. Put the yoghurt into a bowl with half the icing sugar and ¼ teaspoon of salt. Mix, then transfer to a sieve lined with a muslin (or a clean j-cloth) and set over a bowl. Tie the muslin into a bundle with string, weight this down with a heavy bowl and refrigerate for 30 minutes. Squeeze as much liquid out as possible, until you are left with about 550g of thickened yoghurt. Remove from the cloth – discarding any liquid – and transfer to a bowl. Stir in the cream and lemon zest and refrigerate until ready to use.
2. Preheat the oven to 220°C / 200°C fan / gas mark 7
3. Meanwhile, roast the strawberries. Toss the strawberries with the sumac, mint sprigs, vanilla pod and seeds, lemon juice, the remaining icing sugar and 80ml of water. Transfer to an ovenproof dish measuring about 30 x 20cm. Roast for 20 minutes, tossing once halfway through, until soft and bubbling. Allow to cool to room temperature, then lift out and discard the mint and vanilla pod. Strain the roasting liquor into a jug. Pour 3 tablespoons of the juice into the yoghurt cream and gently fold it through so the cream is rippled. Set aside 3 tablespoons of juice to serve. (Keep the remaining juices to drizzle over your morning granola.)
4. To serve, spoon the rippled cream into bowls and spoon over the strawberries. Pour over the juices and top with torn mint.