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Add cornstarch, 1/4 cup of the sugar, and a pinch of salt to the blender; process briefly to combine and set aside..

In a large bowl, whisk together labneh, eggs, milk, olive oil, and lemon juice until smooth.Add the dry ingredients to the labneh mixture and stir with a wooden spoon until just combined.

Give the batter a few turns with a rubber spatula to make sure there aren't any floury pockets or clumps.Scoop the batter into the cake pan and smooth the top; bake until a cake tester inserted in the middle comes out clean, 25 to 30 minutes..While the cornbread bakes, make the Tres Leches Soak: Combine the milk, cream, sugar, half-and-half, and salt in a medium bowl.

Refrigerate until ready to use.. Once your cornbread is room temperature, cut it into 12 equal pieces.Using a skewer, gently poke some holes into the cornbread to allow the Tres Leches Soak to permeate.

Pour the Tres Leches Soak over the cake, cover and chill for at least 8 hours (or overnight).

Serve with whipped cream and/or fresh fruit."It has such a great pillowy consistency, but it's very stable.

I can manipulate it in endless ways, folding in curd, tahini, jam-the possibilities are endless.".At the beginning of her process, Piligian whisks egg whites and sugar in a double boiler until the mixture feels smooth between her fingers.

"To me, it's easier to bake by feel," she says.After the beaten meringue is glossy and it's time to start adding the butter bit by bit, she again depends on her sense of touch.