- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
10 Servings
Allergens 
30 Minutes
Diets
Get an exclusive first look at Naomi’s upcoming cookbook with this incredible dessert!
Watch Naomi and Miriam Pascal make this stunning mousse here!
—–
Recipe printed with permission from Artscroll.
Styling and Photography by Miriam Pascal
1/2 cup slivered almonds
2 teaspoons white sesame seeds
1/2 cup sugar
1/2 cup powdered sugar
1/2 cup shredded or finely chopped Haddar Baracke Halva, plus more, for garnish
1/3 cup maple syrup (or Galilee’s Delicacy Silan Date Syrup)
1/2 cup Mighty Sesame Tahini Paste
Prepare a large piece of Gefen Parchment Paper for cooling praline.
In a small pot over low heat, cook sugar and almonds together, continuously stirring, making sure not to burn the sugar. This will only take a couple of minutes.
Just as the sugar starts to brown, add sesame seeds to praline mixture. Remove pot from heat. Pour the praline mixture onto prepared parchment paper, spreading it very thin. Set aside to cool. Once cooled, chop into small pieces; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat whip until completely stiff. Remove from bowl; set aside. (No need to wash the bowl before continuing.)
Add tahini and maple syrup or syrup to bowl. Beat to combine.
Spoon or pipe halvah mousse into cups, layering with praline crumble. Top with additional halvah.
Fold powdered sugar into whipped topping. Then, gently fold in the tahini-maple mixture.
Fold shredded halvah into the mousse, reserving some for garnish.
Reproduced from Perfect Flavors by Naomi Nachman with permission from the copyright holder ArtScroll Mesorah Ltd. Photography by Miriam Pascal.
How Would You
Rate this recipe?
Please log in to rate
Step 3 makes reference to “ spoon or pipe halvah mousse into cups..” do not see instructions as how to make the halvah mousse. The recipe sounds fantastic. Looking forward to your response. Thank you Waiting for the instructions so can go ahead and try this fabulous recipe
Thanks! Will Try
You have to read number 4 and then 3. They are switched and also watch the video, you will see what to do.
parline seame mousse Hi Naomi
right now my sticky flanken ribs are in the oven , and house smelling heaven , cant wait to see them in 3 hours. thank u
and now i wish to do this delicious praline sesame mousse , i wanted to know if i can freeze it so i can make it in advance for chag or it can only be made fresh?
can this be frozen if made in advance?
This is a heaven dessert!
Hi,
Can I make this in advance and then freeze it?
Thanks
Rich and moreish! Absolute deliciousness! I would recommend serving semi-frozen and in small portions as its extremely sweet
That’s a great piece of advice.