Halva cream is one of my pantry’s secret weapons. You can spread it on a piece of bread, use it as a quick frosting, or even add it to shakes and smoothies for sweetness and texture. In this recipe it creates an instant “pastry cream” like mix without cooking. The labne supplies a nice tang and the tahini some additional nutty notes.
Halva Cream – Recipe by Lior Lev Sercarz
Yields 2 large parfait or 4 small ones
Ingredients & Instructions
75 gr (3/4) granola (your favorite kind)
1 1/2 cup cherries, de-stemmed, washed, cut in half, and pitted
for optional topping
In a bowl whisk together the labne, halva cream, tahina and Orchidea spice. You can make this ahead of time and keep it refrigerated.
Spoon a bit of the cream in the bottom of a glass or bowl and top with some granola and cherries. Repeat twice more with the same layers.
You can finish it with a sprinkle of Orchidea spice and a bit of halva floss.
You can make this parfait with any fresh or cooked fruit.
You can make the cream and freeze it and then serve as an ice cream.