JELLY & TAHINI BRIOCHE

INGREDIENTS

• 1 box Guava Nectar Gelée

• ¼ cup tahini 

• ¼ cup cold water 

• Salt & honey to taste 

• 2 thick slices of brioche

INSTRUCTIONS

Make 1 box of Guava Nectar Gelée as instructed on the box, pour into a square mould, and set in the fridge for two hours. Whisk tahini with water, then add salt and honey to taste. Demould the Gelée and cut into squares. Heat a castle iron / griddle pan over medium high heat and toast the brioche until golden brown. Lather toast with whipped tahini and top with Gelée and flaky salt.