Tahini parfait with snappy sesame crunch

If you love halva and ice cream this is dessert heaven. It can be made and frozen a day or two ahead, which is always helpful. Crunchy sesame snaps make a simple but effective topping. It works well with raspberries or blackberries.

Serves: 8 - 10 Preparation: 15 minutes Freezing: 6 hours or overnight

INGREDIENTS:

600ml double cream 200g tahini

150g honey

150g date syrup plus 3 tbsp to drizzle and more to serve

½ tsp salt

To serve:

1 pack of sesame snaps

1 – 2 tbsp date syrup Dried rose petals, optional Raspberries or blackberries (optional) Mint leaves (optional)

METHOD:

Whip the cream, honey, date syrup, tahini and salt until it reaches soft peak stage.

Line a loaf tin with cling film that overhangs on all four sides. This will help you remove it from the tin.

Drizzle a teaspoon of date syrup in over the base of the tin and spoon over a third of the cream mixture.

Drizzle with another teaspoon of date syrup and another third of the cream. Repeat with the last of the cream and date syrup then loosely cover with the cling film and freeze overnight. Once firm you can fold the cling film more firmly over the surface.

When ready to serve, unmould onto a serving platter and leave to soften up a little — 15–20 minutes depending on room temperature — so you can easily cut it into slices.

Bash the wrapped sesame snaps with a rolling pin or put them in a sealable bag and beat them to lumps and crumbs.

Sprinkle the sesame shards over the top of the loaf before serving or top each slice together with a drizzle of syrup.