♥♥ When two Cultures mixed (。◕‿◕。) Anything in my Page are only simple thing, but I did it with great love.

#Strawberry Labneh Cheese Souffle Cake with Strawberry compote


Selam everybody. Merhaba from Turkey.





İf you are my regular reader you should probably familiar with my labneh cheese recipe. You may already know (or tried-maybe) my latest Labneh souffle cheesecake with spicy warm honey fig.
What about my fave dessert ever; Three tone Labneh "Cheese" Chocolate mousse . Or simply delicious Yogurt "Cheese" Souffle Cake
Well yes..İ am using labneh a lot daily not even for dessert but also for soup and other cooks.

What is labneh cheese? it's yogurt that has been strained to remove its whey, resulting in a thicker consistency than unstrained yogurt. Due to the straining process to remove excess whey, even non-fat varieties of strained yogurt are much thicker, richer, and creamier than yogurts that have not been strained.

Fresh labneh, made from yogurt with live or active cultures are a very healthy food that contain probiotics, that enhance the immune system, lower cholesterol, aid in digestion, protect against constipation, protect against diarrhea, improve lactose digestibility.
Labneh is like yogurt is an excellent source of protein, casein, whey, beneficial fats, carbohydrates, as well as vitimins and minerals (B12, Calcium, Phosphorus and Riboflavin.) Labneh has less lactose and sugar than regular yogurt.




In Turkey, strained yogurt is known as süzme yoğurt ("strained yogurt") or kese yoğurdu ("bag yogurt"). Water is sometimes added to it in the preparation of cacık, when this is not eaten as a meze but consumed as a beverage. Strained yogurt is used in Turkish mezzes and dips such as haydari.
İn  markets, labne is also a popular as dairy product but it is different from strained yogurt; it is yogurt-based creamy cheese without salt, and is used like mascarpone.

To get this labneh, you simply drain/ strain plain thick yogurt at least over night or until 24 hour. Keep it inside refrigerator while you drain your yogurt. Use cheese cloth and put on sieve with a bowl for dropping whey underneath.
Labneh (strained yogurt ,separated from it "whey" )

So today İ make another labneh dessert for my family. And since strawberry season is on peak at my local so İ decided to make Strawberry Labneh Souffle Cake with Strawberry compote. İt's delicious, fresh and perfect for summer after meal dessert.

İf you don't have ready labneh around, you could strain thick yogurt a day or a night before. From 1 kg yogurt mostly I can get approximately 700-800 g strained creamy labneh. But of course it depend on how thick your yogurt is. This recipe need about 200 g labneh cheese, so strain your yogurt as much as you need, better you prepare yogurt more than 500 gr if you have thin (more whey) yogurt.

After you have labneh ready in your bowl, let's get start to make this yummy souffle cake

Strawberry Labneh Cheese Souffle Cake with Strawberry compote
Make one 8" / about 18 cm round pan

İngredients:

  • 200 gr labneh (strained yoghurt)
  • 200 gr fresh or frozen strawberries
  • 4 medium eggs ( İ use 65 gr each with shell), separated yolks from the whites
  • 80 gr + 60 gr caster sugar
  • 1 tsp vanilla powder or extract
  • 50 gr cooking oil
  • 40 gr AP flour
  • 30 gr cornstarch

How to:

1) Prepare 8" /20 cm springform pan, basting bottom and side with margarine and line with baking paper, let the side 5 cm higher than the pan. Pre heat oven at 140°C.

2) In big bowl put labneh, 80 gr sugar and strawberries. Blend using immerse blender until smooth. Or you can process in food processor. Sift in flour and cornstarch also vanilla, process again to combine.

3) Add in cooking oil and whisk to combine followed by egg yolk one at a time. Continue to whisk until well combine. Set a side.


3) In another clean big bowl, beat egg white till frothy, add remaining 60 g sugar in 3 batches. Continue to whip to soft peak almost firm peak. Then add the meringue to the yolk mixture in 3 batches, fold nicely in each addition, careful not to deflate the meringue.

4) Pour the batter into prepared pan. Bake for about 1 ½ to 2 hours. İf you need longer time to bake, just cover loosely your cake with aluminum foil to prevent further browning. Let the oven door ajar and leave the cake inside until cool.

5) Chill the souffle cheesecake over night at fridge wrap with plastic cling without unmold it.




How to make Strawberry compote.

İngredients:
  • 500-700 gr strawberries, roughly chunk
  • 200-300 gr caster sugar as your preferred
  • 50-60 ml water
  • 3 tsp cornstarch
Put everything in medium heavy bottomed pan, mix thoroughly to combine. Heat over medium heat just until sugar dissolved and thickened.
The strawberry got wilted but it's not mushy. Take off the heat and set a side to chill.



How to serve:



Unwrap and unmold your souffle cheesecake. Place it over nice wide serving platter. And flush with strawberry compote.
OR you can cut the cake individually then serve with the strawberry compote.

Enjoy.











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