Labneh Panna Cotta

From Adeena Sussman’s book Sababa comes this idea for a panna cotta enriched with labneh, the “cheese” made from strained yogurt.

The recipe cannot be any easier. The part that takes time is chilling the mixture, and letting it set. We topped ours with some strawberry-rhubarb jam that we had, and some fresh strawberries and a basil leaf.

This is a wonderful early summer dessert, rich enough to be served in a small, delicate cup, but not so heavy that you can’t finish it. The fruit topping can be endlessly varied.