Chef's Recipes

Honey yoghurt cheese with toasted sesame seeds, figs and mint

Australian Gourmet Traveller Greek dessert recipe for honey yoghurt cheese with toasted sesame seeds, figs and mint by Janni Kyritsis and Jonathan Barthelmess.

By Janni Kyritsis & Jonathan Barthelmess
  • Serves 10
  • 10 mins preparation plus draining
Honey yoghurt cheese with toasted sesame seeds, figs and mint
Honey yoghurt cheese with toasted sesame seeds, figs and mint

“Honey and yoghurt together always reminds me of Greece,” Barthelmess says. “In Greece, yoghurt cheese is found without the addition of honey, but I wanted something to complement the figs, so I’ve added honey to the mix. This dish has a nice balance of sweet and savoury flavours and can be eaten at the start or end of a meal.” You’ll need to begin this recipe a day ahead.

Ingredients

  • 500 gm Greek-style yoghurt
  • 100 gm honey, plus extra to serve
  • 100 gm toasted sesame seeds
  • 5 small black figs, quartered
  • 12 mint leaves
  • To serve: olive oil

Method

Main
  • 1
    Combine yoghurt and honey in a bowl and stir to combine. Transfer to a sieve lined with moistened muslin and placed over a bowl, then cover and refrigerate until firm and well drained (1-1½ days).
  • 2
    Place sesame seeds on a tray, roll yoghurt into walnut-sized balls, then coat in sesame seeds and refrigerate until required. Makes about 20.
  • 3
    Arrange figs, mint and yoghurt balls on plates, drizzle with a little extra honey and olive oil, season to taste and serve.

Notes

This recipe is from the March 2010 issue of .
Drink Suggestion: Late-harvest muscat. Drink suggestion by Max Allen

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  • Author: Janni Kyritsis & Jonathan Barthelmess