Halva Cream Parfait

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

Halva Labne Cream
130 gr (1/2 cup) labne
100 gr (1/3 cup) halva cream
30 gr (2 tbs) tahina
3 gr (1 tsp) Orchidea N34

The Parfait
75 gr (3/4) granola (your favorite kind)
1 1/2 cup cherries, de-stemmed, washed, cut in half, and pitted
for optional topping
Halva floss

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.


Other ideas:
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.