- 500 gm thick natural yoghurt
- 100 gm honey
- 10 gm (1 tbsp) dried yeast
- 125 gm butter, diced
- 450 ml milk
- 450 gm (3 cups) plain flour
- 80 gm caster sugar
- 50 ml orange juice
- 2 eggs, lightly beaten
- 1 tsp baking powder
- 250 gm caster sugar
- 125 ml (½ cup) orange juice
- 2 tbsp lemon juice
- 2 tsp orange-blossom water, or to taste
- 2 oranges and 1 ruby grapefruit, segmented
- 2 mandarins, pith removed, thickly sliced
- 1Stir yoghurt and honey in a bowl to combine, transfer to a muslin-lined sieve, place over a bowl and refrigerate to drain overnight (discard liquid). Honey labne will keep refrigerated in an airtight container for 3 days.
- 2For yeasted citrus waffles, stir yeast and 125ml lukewarm water in a bowl until yeast dissolves. Melt butter in a saucepan over low heat, add milk and warm gently until lukewarm, then remove from heat and add to yeast mixture. Combine flour, sugar, rinds and a pinch of salt in a separate bowl, make a well in the centre, add milk mixture, then orange juice and mix to form a rough dough. Cover with plastic wrap and stand until doubled in size (1½-2 hours). Beat in eggs and baking powder until well incorporated, then cook waffles in a heated waffle iron until golden and crisp (4-5 minutes, you’ll need to spread the batter in the iron and it will puff up as it cooks). Keep warm in a low oven if necessary.
- 3For citrus salad, stir sugar, orange juice, rind and 200ml water in a saucepan over medium-high heat until sugar dissolves, bring to the simmer and cook until lightly syrupy and rinds are translucent (10-15 minutes). Remove from heat, stir in lemon juice and orange-blossom water and cool to room temperature. Just before serving, pour syrup onto citrus segments and mandarin slices. Serve waffles warm topped with citrus salad and honey labne.
Drink Suggestion: Sweet mead. Drink suggestion by Max Allen
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