Maple Halva Mousse with Pistachios Recipe. Gluten-Free
This is one of my own Halva Addiction Solutions!
Like many of us halva lovers, I dread the amount of sugar contained in the commercial treat. But the good news is (halva lovers are you listening? I’m talking to you!) it is so intensely flavored that I always tinker with it, and find ways to make the included sugar go a much longer way while getting the full measure of the Tehina flavor, effectively ending up with a normally (as opposed to outrageously) sweetened and actually wholesome halva dessert, like in my Quick Halva Recipe. Maple syrup and Tehina: Yum! Sephardi dessert flavors at their best! My Halva Mousse is Gluten-Free and dairy-free without even trying.
You just gotta visit my blog post on gelatin: i positively pour my heart out about all gelatin’s amazing possibilities The use of gelatin is quite useful. In my catering days I have always used unflavored kosher gelatin in many exciting desserts but had never offered any of them in my cookbooks and my demos, as it was available only in bulk for food service. Recently food service has finally made kosher gelatin available for retail to the public. You will find this really exciting news as it is absolutely dairy- and meat-free (although it is derived from cow’s bones, bones are considered thoroughly pareve, or meat-free), and perfectly reliable in your preparations.
My Maple Halva Mousse Recipe is in my Dairy-Free Cookbook (available in digital form)
Halva Chocolate Pie!
I tinkered a lot to arrive at this fantastic creation: Raw Gluten Free Vegan Chocolate Halva Pie. OMG. Enjoy it.
- 2 teaspoons gelatin
- 1 cup dairy-free milk (rice, soy, grain, oat, almond etc), divided
- 1 pound vanilla halva, crumbled
- 1 pound silken tofu, drained thoroughly
- 1/2 cup tehina paste
- 1/2 cup maple syrup
- ¼ dark rum
- 2/3 cup pistachios, toasted 10 minutes in a 325 ºF oven and coarsely ground
- 1 teaspoon cardamom
- 2-3 tablespoons rose water
Stir the gelatin or into 1/4 cup of the milk in a small bowl until perfectly smooth, and set aside. Bring the remaining cup of milk to just below boiling. Transfer to a food processor, with the gelatin mixture, and process about 30 seconds. Add all but last remaining ingredient. Process until perfectly smooth, a full minute. Fold in the nuts with a spoon. Pour into small cups and chill. Yields about 8-10 servings.
That sounds absolutely delicious. Have you tried freezing it? Does it hold up?
Chantal it’s great. I wouldn’t freeze it.