Add the heavy cream, 80 g of the granulated sugar, vanilla extract, and half the salt to a mixing bowl. Whisk until the sugar dissolves.

Fold the laban into the sweetened cream mixture until smooth and fully combined.

Cover the laban ice cream base and refrigerate it for at least 240 min, preferably overnight.

Pour the chilled laban base into the ice cream maker. Churn according to the machine instructions until creamy and softly frozen.

Transfer the churned ice cream to a freezer-safe container. Freeze for 120 to 180 min until scoopable.

Put the cherries, lime juice, and 30 g of the granulated sugar into a blender. Blend until completely smooth.

Pass the blended cherry mixture through a fine-mesh sieve. Collect the smooth cherry-lime gel in a clean mixing bowl.

Preheat the oven to 185°C / 390°F. Butter 6 ramekins and place them in a baking dish.

Melt the dark chocolate with the remaining butter in a microwave-safe mixing bowl. Stir until glossy and smooth.

Add the tahini to the melted chocolate mixture. Whisk until the mixture is smooth and uniform.

Crack the eggs into a separate mixing bowl with the remaining 80 g granulated sugar. Whisk until slightly frothy.

Pour the tahini-chocolate mixture into the egg mixture. Fold gently until combined.

Add the all-purpose flour and remaining salt to the batter. Fold only until no dry flour remains.

Divide the batter evenly among the buttered ramekins. Smooth the tops with a rubber spatula.

Bake the moelleux for 25 min at 185°C / 390°F. Remove when the edges are set but the centers remain soft and molten.

Serve each warm tahini chocolate moelleux with one scoop of laban ice cream. Add dots of cherry-lime gel around the dessert.