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Halvah Mousse
Halvah Mousse
  • In a bowl, add the gelatin and chilled milk.
  • Do not stir. Let it soak for about 10 minutes, until it softens and expands or “rises”.
  • Beat the cookies and almonds in a food processor to coarsely chop. You can also do this by hand.
  • Place some of the almond-cookie mixture on the bottom of each serving glass.
  • Beat the chilled heavy cream in a mixer until fluffy.
  • Add the icing sugar and beat until it turns whipped cream.
  • If you are using vegetable heavy cream, do not add any sugar since it already contains sugar.
  • When the gelatin is ready, heat in a microwave for 30 seconds.
  • Transfer to a blender and beat along with the halvah.
  • Transfer mixture to a bowl and add 1-2 tablespoons of the whipped cream.
  • Mix well to combine. This will soften the mixture.
  • Add this mixture to the rest of the whipped cream and mix very gently, just to combine.
  • Add the halvah mousse over the almond-cookie mixture in the serving glasses.
  • Refrigerate until completely chilled.
  • Serve with your choice of marmalade, lemon zest, orange zest or ground cinnamon over the top. 
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