- For the tahini semifreddo:
- 7 large free-range egg yolks
- 225 g sugar
- 1 cup cream
- 1⁄2 cup tahini
- For the chocolate shards:
- 200 g dark chocolate, melted
- 1 t Woolworths gold dust
- For sesame brittle:
- 112 g sugar
- 60 g sesame seeds
To make the semifreddo, beat the egg yolks and sugar until fluffy and pale using an electric mixer. Whip the cream until soft peaks form. Fold the cream into the egg yolks.
Add the tahini and blend until smooth. Pour into a lined loaf tin and freeze overnight.
To make the chocolate shards, smooth the melted chocolate onto baking paper using a palette knife, top with another piece of baking paper and roll up loosely. Allow to set. Unroll the paper and break off shards.
To make the sesame brittle, heat the sugar in a heavy-based pan over a medium heat until golden, about 8 minutes. Remove from the heat, add the sesame seeds and swirl. Pour onto baking paper and allow to set.
To serve, remove the semifreddo from the freezer 10 minutes before serving. Place on the sesame brittle, press in the chocolate shards and sprinkle with gold dust.
Cook's note: It’s official: tahini is the new peanut butter. Made from ground sesame seeds, the paste is slightly runnier than its groundnut counterpart, with a toasted sesame flavour that adds an intense nutty earthiness to dressings, stir-fries and, yes, this amazing ice cream. You saw it here first.