Preparation: 5΄
Friday: 10΄
Ingredients (for 8 - 10 servings):
1 kg of grocer halva
150 gr. Aegina pistachio kernels, roasted in a non-stick pan without fat, coarsely chopped
200 gr. couverture 55% cocoa, finely chopped
100 gr. sesame oil
1/2 teaspoon sweet nutmeg, freshly grated
1 teaspoon soup honey, thyme
sesame for the surface
Procedure:
Cut the halva into medium-sized cubes and put it in a bowl with the peanuts.
Melt the couverture in a baking pan (in a saucepan that we fasten on a second saucepan with boiling water), leave it to cool a bit and add the sesame oil, nutmeg and honey.
Add the mixture to the bowl with the halva and peanuts, mix and fill a lightly oiled elongated cake tin or a hemispherical tin with a capacity of 1,2 liters.
Leave the dessert to freeze out of the fridge, remove from the mold and sprinkle with sesame seeds.