Tahini and vanilla panna cotta with fairy floss
SILVENA SAYS: The nutty taste of tahini paste adds a delicious surprise element to this dessert
Prep time: 40 mins plus cooling time Chilling time: 4 hours or overnight
2 x 2g leaves gelatine
300ml double cream
115g caster sugar
1 vanilla bean, seeds only
2 tbsp tahini paste vegetable oil, to grease handful Persian fairy sugar floss
1 Soak gelatine leaves in cold water. Pour the cream into a pan, add the sugar and heat gently, stirring, until sugar has dissolved. Bring just to a simmer, then take off the heat. Add vanilla seeds to infuse.
2 Squeeze out gelatine then stir it into the warm cream mixture to dissolve. Add tahini. Pour through a sieve into a clean bowl. Taste for sweetness and add more sugar if necessary.
3 Grease the inside of 4 espresso cups or small ramekins and divide the mixture between them. Cool then refrigerate for at least 4 hours or overnight.
4 To turn out, put the dishes briefly in boiling water and then invert on to plates. Serve with Turkish delight, candied nuts, raspberry syrup and sugar floss.