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