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Halva panna cotta

Frank Camorra
Frank Camorra

The region of Spain I am from has a strong Moorish history; even my name, Camorra, has its roots in the culture. I think this is why I have such a love for the vibrant flavours of the Middle East. Halva is a ground sesame seed sweet sold at most Middle Eastern delis. This is an unusual and decadent way to use it.

Extra indulgence: Halva pana cotta with chocolate sauce and almonds.
Extra indulgence: Halva panna cotta with chocolate sauce and almonds. Photo: Marcel Aucar

Ingredients

1½ cups milk

1½ cups cream

80g castor sugar

100g plain halva, crumbled

1 tsp vanilla extract

3 x gold strength gelatine sheets

120ml thickened cream

100g dark chocolate

80g almonds, roasted and chopped

Method

Bring milk, cream, sugar, halva and vanilla to the simmer, don't let it boil. Remove from heat and whisk to break up the halva.

Add gelatine and stir until dissolved. Strain liquid, then pour into 6 x 125ml moulds. Refrigerate overnight.

Place the cream in a small saucepan and heat gently to a simmer, then take off the heat and add the chocolate. Stir to melt chocolate and continue stirring until smooth. Keep aside and at room temperature until needed.

To serve, use a small spatula or knife to work the pudding away from the edges, then stand moulds in boiling water for 4–5 seconds. Place a plate on top of each mould, then turn over carefully so the plate is on the bottom. Shake to dislodge the pudding. Remove the ramekin and serve with chocolate sauce and almonds.

Main ingredient:
Cream/Milk
Cuisine:
Middle Eastern
Course:
Dessert
Occasion:
Dinner Party, Family meals

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