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