Halvah Semifreddo With Hazelnuts
- Total Time
- 30 minutes, plus four to six hours' freezing
- Rating
- Comments
- Read comments
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Ingredients
- 14ounces/400 grams plain or vanilla halvah, preferably made with sugar, not honey (available online or in Middle Eastern specialty shops or groceries)
- 1cup/140 grams hazelnuts or pistachios, toasted and coarsely ground, plus whole hazelnuts for decorating, optional
- ½cup/125 milliliters heavy cream, cold
- For serving, dark chocolate sauce for serving, optional, or orange marmalade or chunky apricot or peach preserves, thinned with orange liqueur, optional
Nutritional analysis per serving (12 servings)
214 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 29 grams sugars; 2 grams protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a small loaf pan with plastic wrap. In a bowl, mash the halva with a strong fork until crumbled.
- Step 2
Stir in the nuts (reserve some for topping), while continuing to mash, mixing the nuts and halvah together until almost smooth.
- Step 3
Beat the cream to soft peaks and fold into the halvah mixture. Pour into the loaf pan and bang the pan on the counter several times to distribute the mixture evenly. Transfer to the freezer and freeze until firm, at least 4 hours. (To keep longer, wrap semifreddo in plastic wrap and keep for up to 1 month.)
- Step 4
To serve whole, place the frozen loaf in a serving dish. Drizzle chocolate sauce or spoon fruit preserves on top, if desired. Arrange hazelnuts on top and slice at the table. Alternatively, serve as individual slices and pass toppings at the table.
Private Notes
Comments
What are the dimensions of a small loaf pan?
I made this for Greek Easter this year, and my husband and I loved it. It was both creamy and light--the perfect finish to a big meal!
We used walnuts instead of hazelnuts and also sprinkled some of the crumbled halvah on top of the semifreddo. Rather than use orange marmalade, we went with rhubarb compote; not only did it look pretty and springlike, but the tart flavor of the rhubarb contrasted nicely with the sweetness of the halvah.
This was so delicious. I made it with pistachios and, following the lead of other commenters, used a cup of cream. I also added about a tablespoon of turbinado sugar when I was grinding the nuts.
I’m curious why halva made with sugar rather then honey is suggested. Great recipe!
After reading some of the comments, we ended up using 1 2/3 a cup of cream and whipped it with a teaspoon of vanilla bean paste. That was a *bit* too much, so maybe try 1.25 or 1.5. This dessert isn't anything mind-blowing, but if you like halva, you'll like this. We used toasted pistachios and served it with some melted white chocolate. Would definitely make it again when you want something that's not too heavy and easy to make ahead of time. Plus, all the ingredients are pantry staples for us.
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