Peach, white chocolate & tahini sundae
This is Maria Elia's Greek version of a peach melba. Velvety smooth white chocolate and tahini sauce is layered with loukoumi (Turkish delight) ice cream and juicy poached peaches, then topped with chewy fruit and nuts.
- Prepare5 mins
- Cook10 mins
- Total time15 mins
- Pluscooling + chilling
- 90g white chocolate
- 40g tahini
- 70ml whipping cream
- 500ml tub The Levantine Table Turkish Delight Ice Cream (or Pomegranate & Rose Sorbet)
- ½ x 450g Essential Honey Greek Style Yogurt
- 2 x 40g Kind Fruit and Nut bars, broken into small pieces
- 2 tbsp caster sugar
- 4 small yellow-flesh peaches
For the peaches, put the sugar, whole peaches and 400ml water in a small saucepan. Bring up to a simmer, then reduce the heat and poach until the skins are easy to remove (about 5 minutes). Use tongs to transfer to a board, then carefully peel away the skin. Set aside to cool, then halve, discard the stones and halve again. Chill until needed.
Meanwhile, chop the chocolate. Put the chocolate, tahini and cream in a heatproof bowl and set over a saucepan filled with 2cm simmering water (ensure the bottom of the bowl doesn’t touch the water). Heat, stirring occasionally, until the chocolate is melted and smooth (about 5 minutes). Remove from the heat and leave to cool to room temperature.
To assemble, spoon a little of the chocolate tahini sauce into the base of 4 sundae glasses, top each with ½ a peach, a generous scoop of ice cream followed by a spoonful of yogurt, then repeat with the remaining peaches, ice cream, tahini sauce and yogurt. Top with the crumbled fruit and nut bars and serve straight away.
Typical values per serving when made using specific products in recipe