Prep 30 mins
Cook 8 hrs
This dish is said to be the only dish invented in Israel to attain international acclaim.
- 1 cup sweet cream
- 6 tablespoons sugar
- 6 egg yolks
- 2 tablespoons amaretto liqueur
- 150 g halvah, broken into small pieces*
- In a bowl whip the sweet cream until it forms stiff peaks. In a small saucepan mix the sugar with 6 tablespoons of water and boil for 5 minutes.
- Remove from the heat and let the mixture cool.
- In the top of a double boiler, over but not in boiling water, place the syrup and add the egg yolks and Amaretto.
- 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, cover with plastic wrap or parchment paper and place in the freezer for a minimum of 6-8 hours. Serve in thick slices as a dessert.
- *Hailing from the Middle East, this confection is made from ground sesame seed and honey, sometimes with the addition of chopped dried fruit and pistachio nuts. It`s available in most supermarkets in wrapped bars, and in Jewish delicatessens in long slabs from which individual slices can be cut.
I had cooked up a batch of homemade halvah the other day and had so much that I purposely sought out a recipe for halvah parfait. While I wouldn't say this is the ONLY dish from Israel gain international acclaim, it certainly deserves it. This is definitely a high maintenance recipe, a lot of futzing around with pots and bowls, but the end result was delicious. I lined the loaf tin with plastic wrap and right before serving it plopped out beautifully on the platter. I served this up as dessert for a festive Friday night dinner. There were 15 of us around the table and not a bit was left for seconds. Excellent dish, worth the faff!