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Parfait, Halvah (D, TNT)
Source: Invented by Israeli chefs Tsachi and Linda Buchester
Serves: 6 to 8

1 cup (225ml, about 8 fl. oz.) sweet cream
6 tbsp. sugar
6 egg yolks
2 tbsp. almond liqueur
150g (about 5 oz.) halvah, broken into small pieces

Whip the sweet cream in a bowl until it forms stiff peaks.

In a small saucepan, mix the sugar with 6 tbsp. of water and boil for five minutes. Remove from the heat and let the mixture cool.

Place the syrup in the top of a double boiler, over hot but not boiling water, and add the egg yolks and almond liqueur. Mix with a hand mixer without stopping until the mixture is thick in texture and lighter in color and begins to form a foam on the surface.

Remove from the heat, transfer to a mixing bowl and add the halvah. Mix at a high speed without stopping for 15 minutes and then fold in the whipped cream, mixing gently with a plastic spatula until the mixture is even throughout.

Transfer the mixture to a loaf pan or English-cake pan, cover with plastic wrap or parchment paper and place in the freezer for a minimum of 6 to 8 hours. Serve in thick slices as a dessert.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A