Halvah Sesame Sundae Recipes

SESAME HALVA

Steps:

• Heat sesame seeds in a pan over medium heat until slightly toasted.
• After toasting cool them.
• Put these sesame seeds in the food processor and blend them completely.
• Add tahini, sugar, honey, allspice and cinnamon in this blend and again pulse the food processor until a thick (nearly solid) mixture is obtained.
• Place this thick mixture in the refrigerator and allow it cool for about 15 minutes or until firm.
• Cut it into squares and serve.

TAHINI HALVAH

Steps:

• Enjoy.

HALVAH

Steps:

• Line an 8- x 8-inch baking pan with parchment paper.
• Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
• While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
• Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.

MAISON ALEPH'S SESAME-HALVAH 1,001 FEUILLES

Steps:

• Make the filling: Working with a mixer (preferably fitted with a paddle attachment), beat the butter, halvah and tahini together on medium speed for about 3 minutes. Add the confectioners' sugar, cornstarch and salt, and mix on low for 2 minutes more. Add the eggs one by one, beating for a minute after each goes in; you'll have a thick, smooth, shiny mixture (think mayonnaise). Stir in the sesame seeds. Scrape the filling into a bowl, cover and refrigerate for 1 hour (or for up to 2 days; longer is better than shorter).
• Build the layers: Lay the phyllo out on a piece of plastic wrap, and cover with a damp kitchen towel. Always keep the towel moistened: The dough dries in a flash.
• Brush the interior of a rimmed baking sheet (12 inches by 17 inches) with clarified butter. Place a sheet of dough in the pan, brush with butter and dust lightly with confectioners' sugar (use about 2 tablespoons of sugar per sheet). Continue until you have made 14 layers. Spread the filling evenly over the top, and then continue making layers with the remaining dough, buttering and sugaring each layer (you'll have some butter left; hold on to it). Refrigerate the setup for at least 30 minutes (or cover and refrigerate for up to 1 day).
• Center a rack in the oven, and heat it to 350 degrees. Using a pizza cutter (best) or a sharp knife, trim the edges (don't remove them), then cut as many 2-inch squares as possible, cutting all the way through the layers. Scatter the sesame seeds over the top.
• Bake for about 40 minutes, rotating the pan after 20 minutes, until the top is beautifully golden. Transfer to a cooling rack, and lightly brush with some of the reserved butter. Place a piece of parchment or foil over the surface, top with another baking pan and press evenly and firmly to compact the layers. Recut the squares, so they'll be easy to lift out. Let sit for 2 to 3 hours before serving (discard or nibble the trimmed edges). Stored tightly covered, the squares will keep at room temperature for about 2 days.

HALVAH-SESAME SUNDAE

Steps:

• 1. MAKE THE ICE CREAM: Set a fine-mesh sieve over a bowl and set the bowl in an ice-water bath. In a medium bowl, whisk the egg yolks with 1/4 cup of the sugar. In a large saucepan, combine the milk, cream and the remaining 1/2 cup of sugar and bring to a simmer, stirring to dissolve the sugar. Gradually whisk the warm liquid into the egg mixture, then return it all to the saucepan. Cook over moderate heat, stirring constantly, until the custard is thickened slightly, about 4 minutes. Strain the custard into the bowl and stir in the sesame oil, vanilla and salt. Let cool. 2. Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours. 3. MEANWHILE, MAKE THE TOPPINGS: In a small saucepan, cook the sugar over moderate heat, swirling the pan until melted. Continue to cook, undisturbed, until a deep-amber caramel forms, about 2 minutes. Remove the saucepan from the heat and carefully add 1/2 cup of water. When the bubbling subsides, return the caramel to moderate heat and cook, whisking constantly, until any hardened caramel is dissolved and the sauce is slightly thickened, about 3 minutes. Transfer the caramel sauce to a small pitcher and rinse out the saucepan. 4. Add the heavy cream and honey to the saucepan and bring to a boil over moderately high heat. Remove from the heat and whisk in the tahini. Transfer the tahini cream to a small pitcher. 5. Scoop the ice cream into bowls and drizzle with the caramel and tahini cream. Top the sundaes with the crumbled halvah and crushed sesame candies and serve.

HALVA (SESAME SEED FUDGE)

Steps:

• Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage (203 degrees F).
• Remove from heat and add Tahini and vanilla but do not stir.
• Wait 2 minutes.
• Beat the mixture with a paddle or spoon for a few seconds.
• Pour into a small buttered pan.