Tahini and vanilla panna cotta with fairy floss

Friday - - Leisure -

SIL­VENA SAYS: The nutty taste of tahini paste adds a de­li­cious sur­prise el­e­ment to this dessert

(Serves 4)

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.

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