Tahini, Vanilla and Berry Sundae
Prep: 20 minutes
Cook: 12 minutes
Cook: 12 minutes
Easy
Serves 4 people
Adding a drizzle of Tahini and a sprinkle of Marcona Almonds elevates what is usually a basic pudding to an elegant and rich dessert. Layer the elements together in tall sundae glasses, allowing all the ingredients to combine together so with every spoonful you get a delightful mix of each. It is also important to get a good quality vanilla ice cream for this dessert, as the quality will really come through.
Ingredients
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250g Natural Full Fat Yoghurt
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50g Belazu Tahini
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25g Icing sugar
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Pinch Salt (Optional)
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500ml Vanilla Ice Cream (we like to use Judes Clotted Cream Ice Cream)
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500g Frozen Berries
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100g Icing Sugar
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Juice of 1/2 lemon
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50g Belazu Salted Marcona Almonds – Chopped
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Toasted Sesame Seeds, to sprinkle
Method
- Step 0: In a heavy bottomed pan place the frozen berries, sifted icing sugar and lemon juice. On a medium heat cook until the berries are soft and the sauce syrupy, approximately 12 minutes.
- Step 1: In a bowl whisk together the yoghurt, Tahini, icing sugar and salt until combined. Chop the Marcona Almonds.
- Step 2: In a dry small pan lightly toast the sesame seeds on a medium heat moving regularly. In 4 wine glasses, alternate the berry compote, Tahini yoghurt and ice-cream then top with the nuts and sesame seeds.