Tahini Coconut Sundae Recipe
coconut tahini sorbet, tahini caramel, sesame tuile
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Ingredients
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Coconut Tahini Sorbet
Tahini Caramel
Sesame Tuile
Method
Coconut Tahini Sorbet
- 1
Blend Ingredients
In a blender, combine coconut milk, tahini, agave syrup, vanilla extract, and salt. Blend until smooth.
- 2
Chill Mixture
Transfer the mixture to a container and refrigerate for at least 2 hours, or until well chilled.
- 3
Churn Sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 4
Freeze
Transfer the sorbet to a container and freeze for at least 4 hours or until firm.
Tahini Caramel
- 5
- 6
Add Tahini
Remove from heat and carefully stir in tahini, vanilla extract, and salt. Mix until smooth.
- 7
Cool
Let the caramel cool slightly before using.
Sesame Tuile
- 8
Preheat Oven
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 9
Mix Ingredients
In a bowl, combine sesame seeds, flour, powdered sugar, melted butter, egg white, and vanilla extract. Mix until well combined.
- 10
Shape Tuiles
Drop small spoonfuls of the mixture onto the prepared baking sheet, spreading them out thinly.
- 11
Bake Tuiles
Bake for 8-10 minutes or until the edges are golden brown. Remove from the oven and let cool before removing from the sheet.
