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

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

1

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.

2

In a bowl whisk together the yoghurt, Tahini, icing sugar and salt until combined. Chop the Marcona Almonds.

3

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.

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