Tahini, Vanilla and Berry Sundae
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
250g Natural Full Fat Yoghurt
50g Belazu Tahini
25g Icing sugar
Pinch Salt (Optional)
500ml Vanilla Ice Cream (we like to use Judes Clotted Cream Ice Cream)
500g Frozen Berries
100g Icing Sugar
Juice of 1/2 lemon
50g Belazu Salted Marcona Almonds – Chopped
Toasted Sesame Seeds, to sprinkle
Instructions
- 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.
- In a bowl whisk together the yoghurt, Tahini, icing sugar and salt until combined. Chop the Marcona Almonds.
- 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.
Included in this Recipe
Marcona Almonds
Sweet, delicate Spanish Marcona almonds seasoned simply in salt.