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Halvah Mousse recipe wanted


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12 replies to this topic

#1 beacheschef

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Posted 20 May 2008 - 09:04 AM

Does anyone have a good Halvah mouse recipe?

Right now I'm adding crumbled halvah to a Swiss Meringue, folding it into a pate a bomb and lightening with whipped cream. I also use a small amount of gelatin, since the mousse is in between layers of pistachio cake.

I'm "winging it" with this recipe and it's not great.
Can anyone help? Thanks
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#2 Pam R

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Posted 20 May 2008 - 09:11 AM

I don't have a recipe, but I wonder if you could work out something with spreadable halvah rather than crumbled. I'm thinking it might work the same way chocolate does in a mousse.

#3 beacheschef

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Posted 20 May 2008 - 09:44 AM

I don't have a recipe, but I wonder if you could work out something with spreadable halvah rather than crumbled.  I'm thinking it might work the same way chocolate does in a mousse.

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Pam: Thanks for the quick response. This is the first time I'm using halvah as an ingredient. It's pretty "crumbly", not spreadable, and I don't want lumps of halvah in the mousse.

I was wondering if I am supposed to dissolve it in a heated liquid...?
I'm heading back to my Arabic market later today to buy more and to try again.
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#4 Pam R

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Posted 20 May 2008 - 09:55 AM

I wouldn't dissolve the regular stuff. Ask them if they have a spreadable version. I've used Achva, Elite and Gefen. I can't find any of them online, but click here for Puriva halvah spread. That's just an example and more Googling came up with more examples.

Or, another option would be the halvah threads (sometimes called hairy or airy -- I think that's due to translation issues). It breaks into long, thin threads of halvah that might be nice in a mousse.

#5 CaliPoutine

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Posted 20 May 2008 - 11:08 AM

I have a recipe that SwissKaese gave me way back in 2005( it was served at her wedding). Its a parfait.

Let me know if you're interested.

#6 Lior

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Posted 20 May 2008 - 12:14 PM

1.
2 eggs
2 Tbl sugar
1/2 tsp gelatin
100g Halvah
50g white choc
250 ml cream

whip cream to a light foam. whip eggs and sugar. melt cho andt hen mix with crumbled halvah. mix till smooth. Warm up gelatin with some water in micro till melted. Add the halvah mixture and gelatin to the eggs by folding. Fold this into cream. Put in fridge for 5-6 hours and then decorate with chocolate sauce.

2.
100g halvah
100 g almonds
6 egg yolks
100g sugar
500ml cream

toast almonds till golden. cool and then grind in food processor.

add chalvah to food proc and grind till it is all homogeneous and then move to a bowl

Whip eggs with 50g of sugar and carefully fold into halvah mixture

Whip cream with remaining sugar and carefully fold into halvah mixture

Put into serving size bowls and freeze for 1 hour

Put in fridge for half an hour

serve

If you want more choices let me know!

Edited by Lior, 20 May 2008 - 10:11 PM.


#7 DanaG

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Posted 20 May 2008 - 02:10 PM

Kate Zuckerman's cookbook has a recipe using halvah called "milk chocolate sesame mousse"... I wonder if you could adapt it?

#8 beacheschef

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Posted 22 May 2008 - 05:20 AM

Thanks for the replies.

I'll try the recipes Lior provided and see what I get.
The customer is asking me to recreate a dessert he purchased from a shop that's no longer in business - so he (customer) has a particular look and taste in mind.
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#9 Lior

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Posted 22 May 2008 - 06:13 AM

Let us know how it turns out. If you need more recipes there are tons here where Halvah is very popular!

#10 Lior

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Posted 22 May 2008 - 06:46 AM

I asked the chef how much water is needed for the gelatin (recipe #1) and he said 1/4 cup.

#11 LucyInAust

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Posted 22 May 2008 - 05:31 PM

Are there recipes without gelatine? I have a friend who loves halva but is vegetarian ... I was thinking maybe even putting it in macarons!

#12 Lior

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Posted 23 May 2008 - 06:25 AM

recipe #2 above! Even has ground almonds-similar to an almond macaroon perhaps...

#13 PassionateChefsDie

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Posted 25 May 2008 - 08:20 AM

Try starting the recipe using tahina(Sesame seed pulp(Halva just seems to be this and sugar)), do see some interesting things happening but I suspect you need to tackle it using this.

It has a very high oil content so not exactly sure how but I guess you need to take this into consideration.
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