Halvah Parfait (II)
The Crusaders were particularly amazed at the rich sweetmeats common in the East, whose preparation was based on the local sugar cane - a plant that was completely unknown in the colder climate of Europe. They were also very fond of halvah, made from sesame seeds. The modern recipe which follows would have undoubtedly delighted them.
Melt the sugar with 1/4 cup water in a small pan. Bring it to the boil and add the halvah. Cook until the halvah has completely dissolved.
Transfer the mixture to a bowl, add the yolks and beat until the mixture turns whitish-yellow and foams up.
Place the bowl in a pan of boiling water, lower the heat to obtain a gentle boil, and continue to beat the mixture for 8-10 minutes. Cool.
Whip the cream until stiff and fold it into the halvah mixture.
Transfer to a loaf pan or to individual bowls. Cover with plastic wrap or aluminum foil and freeze for at least 12 hours before serving.
Serve on a large plate with passion fruit or sabra fruit sauce, garnished with fruit, pistachio nuts, and mint leaves.
Source: The Jerusalem Mosaic. Copyright 1995 Hebrew University of Jerusalem -- All Rights Reserved.