I think I have a bit of a love affair with Tahini. It’s that Sweet/ Savoury thing, as with Peanut Butter that gets me salivating. Paired with fruits, chocolate and caramels it’s like a silky blanket of toasty warmth, hugging its partners in its seeded caress.
Add in the tang of thick, creamy Greek yogurt with the English Garden notes of Lavender and Honey Caramel and well, you can figure it out, absolute heaven.
Make this on a warm summer day, sit back and watch those bees zip by you in pure jealousy.
Ingredients:
Lavender Honey Caramel:
80g Honey
80g Brown Sugar
80g Unsalted Butter
¼ tsp Culinary Lavender Buds
Pinch Flaky Salt
Tahini Frozen Yogurt:
1kg Full Fat Greek Yogurt
150g Runny Honey
150g Tahini
50ml Lemon Juice
Pinch Salt Flakes
Method:
1. Whizz all the frozen yogurt ingredients in a blender until smooth, if it becomes too thick you can add a splash of milk
2. Churn in an ice cream machine according to the manufacturer’s instructions, remove and freeze for an hour to firm up.
3. Meanwhile make the caramel. Add all the ingredients, apart from the salt to a pan and bring to a simmer. Simmer for 2 minutes, strain through a sieve and add the salt. Allow to come to room temperature.
4. Serve the frozen yogurt in bowls or cones, topped with the caramel, divine!
