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Recipe: Halva Mousse in Phyllo Cups

Recipes

Mediterranean Delicacies the company that is known for their mouth-watering savoury dips, cheeses and olives has shared this delicious Phyllo Pastry with Pistachio Halva recipe with us.


Created by Kate Liquorish from UndomestiKATEd. This is a quick and easy dessert that can be served chilled as a mousse or frozen as a Semifreddo.

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Semifreddo translates to ’half cold’ in Italian and is similar to an ice cream, but has a different texture due to the use of already whipped cream and the fact that you don’t churn it.

Neither too sweet or too filling, this dessert has the perfect blend of exotic flavours.


This dessert serves 6

Photo Supplied


Ingredients:


Mousse Semifreddo :
100g Mediterranean Delicacies Pistachio Halva
125ml Cream Cheese
250ml Whipping Cream (whipping cream has a higher fat content than pouring cream)

Phyllo cups: (makes 9)
6 sheets Mediterranean Delicacies Phyllo Pastry (defrosted)
80ml Sugar
¾ tsp Cinnamon
50g Butter (Melted)

Chopped Pistachios/Pecan Nuts to serve

Method:


Use a handheld beater to whip the cream to stiff peaks.
In a separate bowl, beat the halva and cream cheese together.
Fold the halva-cream cheese through the cream until just combined.
Either cover and refrigerate for at least an hour before serving as a mousse or line a tuppaware with clingfilm, spoon in the mousse and freeze for approximately 3-4 hours to make a semifreddo.

To make the phyllo cups:
Preheat oven to 180°C and grease a muffin tray.
Mix together the sugar and cinnamon.
Lay the first sheet of phyllo out onto your work surface and brush with melted butter.
Repeat with the second layer.
Top with the third layer, brush with melted butter and sprinkle over half the cinnamon sugar.
Top with the fourth layer, brush with melted butter and sprinkle over the remaining half of the cinnamon sugar.
Top with the fifth layer and brush with melted butter.
Finish by sealing with the sixth layer of pastry.
Cut the pastry layers into 9, equally-sized squares (you’ll probably have a strip of phyllo left over.)
Press each square into a muffin casing to form a cup.
Bake for 15-20 minutes until crisp and golden.
Set aside to cool.

To serve:
Spoon the mousse or semifreddo into the cups and top with chopped nuts.




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