Hi guys, Michael Weldon here. It's great to be back showing you what I've been cooking for dinner or, in this case, dessert. We're going to make a lovely poached rhubarb and poached apple to go on top of this beautiful Jalna Farm to Pot Honey Yoghurt. We're going to turn it into a sweet labne.
To do this, it's super simple. All you need is a sieve over a bowl and then some Chux cloth or some cheese cloth, just to line that sieve with. Then all I do is get a whole tub, this beautiful Jalna Farm to Pot Yoghurt. It's got a lovely honey flavour so we don't need to add any sugar to this. It's super sweet and delicious from that natural honey. Just pull the sides together. We're going to put this into our fridge overnight.
So, start this one the day before so it’s ready for the next day and then you'll get something that looks a little bit like this. More of the whey will come off the yoghurt and that's as simple as it is. So that's the first step done. Now we're making a few things to complement that.
The first of those things is some poached rhubarb and it goes so well with creamy, rich yoghurt. So, all we're going to do is just dice it up into bite-sized pieces, we're going to add it into a pot. And to that we're going to add a little bit of sugar to sweeten it up, a good squeeze of lemon juice, just maybe half a lemon, and finally a little vanilla bean and you just want enough water to cover the base of your pot.
And then this goes on to medium heat to cook for about five to eight minutes until the rhubarb breaks up. So I've just got some apples I’ve cored, so one tablespoon of sugar, a couple of rosemary sprigs. And then, instead of lemon, just a little splash of apple cider vinegar. Again, just enough water to cover the bottom of our pot.
So you’re looking at about 10 minutes until they’re nice. Now what we're going to do is a really fast and loose version of a caramel. So all I'm going to do is let the sugar melt and then all I’m going to do is add in my nuts and turn them through our pan. Caramel coated cashews and macadamias. Our caramel has cooled down so it's nice and hard so we can plate up. And there we have it.
My beautiful sweet labne made with that lovely Farm to Pot Organic Honey Flavoured Yoghurt from Jalna, with that lovely poached, rhubarb and apple on top. That's what I'm cooking at my house for dessert tonight. You should cook it too. Thank you for watching and happy eating!