Black Currant & Honeycomb Labneh – Creamy, Tangy, and Beautiful

This is the kind of dessert-snack that looks fancy but feels easy. Labneh brings a gentle tang, black currants add a sharp berry pop, and honeycomb gives a crisp caramel crunch. It’s a lovely mix of creamy, tart, and sweet with a little texture in every bite.

Serve it after dinner, set it out with coffee, or spoon it over toast in the morning. If you like simple ingredients that feel special, this one hits the mark.

What Makes This Special

Labneh is strained yogurt, so it’s naturally thick and silky without heavy cream. Black currants, fresh or cooked into a quick compote, bring a deep, winey fruit flavor you don’t get from common berries.

Honeycomb, also called sponge toffee, breaks into shards that melt on your tongue and leave a toasty caramel note. Together, they balance each other: cool dairy, bright fruit, and crackly sweetness. It looks impressive but uses pantry basics and a little waiting time.

What You’ll Need

• Whole-milk yogurt (32 oz / about 900 g), unsweetened
• Fine sea salt (1/2 teaspoon)
• Black currants (2 cups fresh or frozen), stems removed
• Sugar or honey (1/3–1/2 cup), to sweeten the currants
• Lemon juice (1–2 tablespoons), to brighten the fruit
• Honeycomb (sponge toffee), store-bought or homemade (see notes below)
• Extra honey, for drizzling
• Optional aromatics: vanilla extract, orange zest, or crushed cardamom
• To serve: toasted nuts (pistachios or almonds), mint leaves, or crisp crackers

Instructions

1. Strain the yogurt. Stir the yogurt with the salt.

   Line a fine sieve with a double layer of cheesecloth and set it over a bowl. Spoon in the yogurt, fold the cloth over, and refrigerate 12–24 hours. The longer it sits, the thicker it gets.

   You’re aiming for a cream-cheese-like texture.

2. Make a quick black currant compote. In a small saucepan, add currants, sugar or honey, and 1 tablespoon lemon juice. Cook over medium heat, stirring, until berries burst and the juices thicken slightly, 6–10 minutes. Taste and add more lemon or sweetener as needed.

   Cool completely.

3. Prepare the honeycomb. If using store-bought, break it into bite-size shards. If making it, heat 1/2 cup sugar and 2 tablespoons honey to a deep amber, whisk in 1 teaspoon baking soda off heat, let it foam, then pour onto parchment. Cool and break.

   Keep dry.

4. Assemble the labneh. Turn the thickened labneh into a shallow bowl. Use a spoon to create swoops and valleys.
5. Add the currants. Spoon the cooled currant compote over the labneh, letting some juices pool in the ridges. Don’t flood it—leave pockets of white for contrast.
6. Finish with honeycomb. Scatter honeycomb shards over the top.

   Drizzle with honey. Add a pinch of orange zest or a drop of vanilla if you like.

7. Garnish and serve. Sprinkle chopped pistachios or almonds for crunch and color. Add mint leaves for freshness.

   Serve with spoons, crisp crackers, or warm flatbread.

Keeping It Fresh

Labneh keeps well in the fridge for up to 5 days, covered. The compote lasts 1 week in a sealed container. Honeycomb is the delicate one—keep it airtight and bone-dry, or it will soften from humidity.

If assembling in advance, add the honeycomb at the last minute so it stays snappy. Leftovers with honeycomb already mixed in will taste good, but the crunch will fade by the next day.

Why This is Good for You

• Protein and probiotics. Labneh delivers protein and beneficial cultures from yogurt, which can support digestion.
• Antioxidants. Black currants are rich in vitamin C and anthocyanins, which help fight oxidative stress.
• Balanced sweetness. Honey and honeycomb bring sweetness, but the tangy labneh and tart currants keep it from feeling heavy.
• Customizable. You can control sugar levels in the compote and portion sizes to suit your needs.

What Not to Do

• Don’t rush the straining. Less than 12 hours will leave the labneh too loose and watery.
• Don’t add hot compote to the labneh. Heat will melt and thin it; always cool the fruit first.
• Don’t refrigerate honeycomb uncovered. It absorbs moisture and turns sticky fast.
• Don’t over-sweeten the fruit. Black currants shine when tart—add sugar gradually and taste as you go.
• Don’t skip the salt in the yogurt. A tiny bit wakes up the flavors and balances the sweet components.

Variations You Can Try

• Roasted currants. Toss currants with a spoon of sugar and roast at 375°F (190°C) for 8–10 minutes for a jammy, concentrated flavor.
• Citrus twist. Stir orange zest and a drop of vanilla into the labneh, then top with currants and honeycomb.
• Spiced syrup. Simmer honey with a cracked cardamom pod and a strip of lemon peel, cool, then drizzle over the finished dish.
• Nut crunch. Swap honeycomb for candied pistachios if humidity is an issue, or combine both for layered texture.
• Savory-sweet. Add a pinch of flaky salt and cracked black pepper over the top to sharpen the flavors.
• Different berries. If black currants are hard to find, use a mix of blackberries and red currants for a similar tart-sweet profile.

FAQ

Can I use Greek yogurt instead of straining regular yogurt?

Yes. Greek yogurt is already thicker, but straining it for 6–12 hours will give you that true labneh density.

If you skip straining entirely, the base will be softer and may weep liquid under the fruit.

What if I can’t find black currants?

Use frozen black currants if your store doesn’t carry fresh. Otherwise, mix blackberries with a handful of red currants or a splash of unsweetened black currant juice to mimic the deep, tart flavor.

Is honeycomb the same as honeycomb from a hive?

No. Here, honeycomb means sponge toffee—a candy made by whipping baking soda into hot caramel.

It’s different from beeswax honeycomb. Both are delicious, but they’re not interchangeable for this recipe.

How do I keep honeycomb from melting?

Store it in an airtight container with a packet of silica gel if you have one, and keep it away from steam. Add it to the labneh right before serving so it stays crisp.

Can I make this ahead?

Strain the labneh and cook the compote up to 2 days ahead.

Keep both chilled. Assemble and add honeycomb just before serving for the best texture.

What should I serve with it?

It’s great on its own, but thin, crisp crackers, toasted brioche, or warm flatbread make it feel like a full dessert or brunch dish. Coffee or black tea pairs nicely with the caramel and currant flavors.

How sweet should the compote be?

Aim for balanced tartness.

Start with less sugar, then taste after the berries burst. The honeycomb and drizzle will add more sweetness, so keep the fruit bright.

In Conclusion

Black Currant & Honeycomb Labneh brings together a handful of ingredients in a way that feels special without fuss. The creamy labneh, punchy currants, and caramel crunch create a dessert that’s easy to make, striking to serve, and satisfying to eat.

Keep the honeycomb dry, the fruit tart, and the yogurt well strained, and you’ll have a dish that wins every time—at brunch, after dinner, or straight from the fridge with a spoon.