Dan Lepard's pistachio sundaes with tahini, honey and chocolate sauce

There’s this great restaurant in Beirut called Em Sherif, owned by Mireille Hayek. Her brilliant truffles and ice creams inspired these sundaes.

  • Preparation time: 20 minutes
  • Cooking time: 5 minutes
  • Total time: 25 minutes

Serves: 6


100ml double cream

100ml whole milk

25g cocoa powder

50g manuka (or clear) honey

50g tahini

100g dark chocolate, chopped into small pieces

1-2 tsp rosewater

100g shelled unsalted pistachios

2 x 475ml tubs pistachio gelato


1. Start by making the sauce. Whisk the cream, milk, cocoa and honey together in a saucepan, then stir in the tahini and bring to the boil, whisking gently all the time. Simmer for a few minutes, then remove from the heat and stir in the chocolate and rosewater until smooth. If it’s too thick, thin with a little water to a pouring consistency; cool and chill.

2. Soak the pistachios in boiling water for about 3 minutes, then drain and peel off the skins to make the green colour stronger. (Skip this if you’re short of time.) Roughly chop and set aside.

3. Reheat the sauce until just warm and thin enough to pour luxuriously. Layer 2-3 scoops of gelato in glasses and finish each with the warm sauce and a scattering of pistachios.