I am sure my fellow “dessert first” friends will agree it is impossible to pass by a recipe with Tahini Fudge in the title. I saw the recipe in a recent issue of the Guardian Feast and just had to make it. The recipe is from the new book Ottolenghi Test Kitchen, and I adapted the super simple recipe by replacing the double cream to make a Labneh Espresso Mousse with Tahini Fudge.
I love labneh and this site is dotted with labneh recipes, sweet and savoury and it’s also not the first Ottolenghi labneh recipe on the site. Labneh is essentially strained yoghurt, yielding a thick, smooth “cheese” close to cream cheese but not as rich with a delicious “tangy” flavour. Here in Abu Dhabi it’s easy to get at any supermarket but if you can’t buy it use this super simple recipe of mine : How To Make Labneh. Have it on hand to make a dip, use as replacement for cream cheese or use it to make the most delicious tzatziki.
This Labneh Espresso Mousse with Tahini Fudgedge has a soft, airy texture and the shot of espresso works to well with the tahini fudge topping. The tahini fudge could not be simpler to make, tahini, honey, cocoa and vanilla mixed to a glossy sauce. The original recipe calls for maple syrup but I replaced it with honey as that is what I had available. Top with some roasted and salted pistachios and you have the most delicious dessert.
Click this link to see a short video of the dessert on Instagram
I hope you enjoy this recipe for Labneh Espresso Mousse with Tahini Fudge. If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
Labneh Espresso Mousse with Tahini Fudge
Ingredients
- 400 g labneh chilled
- 30 ml brewed espresso chilled
- 1½ tsp cocoa powder
- 1 tsp vanilla extract
- 2 large egg whites
- 60 g caster sugar
- Pinch of salt
- For the tahini fudge
- 75 g tahini
- 60 ml honey or maple syrup
- 1½ tbsp cocoa powder
- 1 tsp vanilla extract
- 50 g roasted and salted pistachios roughly chopped
Instructions
- Put the labneh, espresso, cocoa powder and vanilla and whisk until combined
- Place the egg whites in a clean, dry bowl and whisk until frothy
- While whisking, add the sugar and salt in a steady stream and keep whisking until it forms glossy peaks
- Gently fold the egg white meringue into the labneh mixture, cover and refrigerate for at least three hours (or overnight) until well chilled
- When ready to serve, put all the tahini fudge ingredients in a bowl, add 3 - 4 tablespoons of water and whisk until smooth
- Give the mousse a good whisk to aerate it, then divide between six small bowls or glasses
- Top with spoonfuls of the fudge sauce, sprinkle with the nuts and serve
