Ingredients

Instructions

  1. Pour cream into medium saucepan, split vanilla bean and add to cream. Slowly heat cream over low heat until just below the boiling point.
  2. Remove vanilla bean and reserve.
  3. Add chocolate, sugar and tahini to hot cream and stir until smooth, set aside.
  4. Scrape seeds from both halves of the vanilla bean, stir the seeds into the chocolate mixture.
  5. Clean and hull strawberries, halve them if large. Pare and cube the melon.
  6. Combine fruits and place in 6 serving dishes. Drizzle warm ganache over fruit. Sprinkle with a generous portion of chopped pistachios. Garnish with a sprig of mint, if desired.