Halva Dessert

Soak gelatine in cold water and then heat it up. Blend the halva using a hand blender and combine it with whipped cream adding vanilla paste. Finally add hot soaked gelatine and stir it thoroughly. Pour the mousse into silicone moulds and freeze. Coat the frozen mousses with shine coating.

Soak gelatine in cold water (2). Boil a 103ᴼC syrup with sugar, water (1) and glucose. Add milk chocolate, condensed milk and soaked gelatine and blend it all together. Coat the frozen mousses with shine coating of 32ᴼC.

Roast the apples and then add walnut liquor and honey. Blend it to a smooth paste. Insert ready-made apple filling into the halva mousse.

Peel the dragon fruit and cut it into small cubes. Chop the mint leaves. Add mint paste and lemon juice and stir it well.

Bring the milk and cream to boil. Whisk egg yolks with sugar and glucose syrup until stiff foam is obtained. Then add hot milk and cream, stirring constantly. Heat the mixture up to 82ᴼC adding hazelnut paste at the end. Pour the ice cream mass into containers and freeze.

Mix all ingredients until a loose consistency is obtained. Strew the crumble onto a tray lined with a baking parchment and bake at 180ᴼC for 12 minutes, approximately.

Whisk egg whites with sugar until stiff foam is obtained. Form the meringue on a baking parchment using a piping bag. Sprinkle it with coconut flakes on top and dry for 90 minutes at 90ᴼC.