Tahini Halva Semifreddo

21 June 2020 Gluten Free Vegetarian Friendly
Using the same basic-ish base as my other flavours, this tahini halva (with a hint of chocolate if you are feeling fancy) is just divine.

Feel free to add to the party here with a little crushed cardamom, some toasted pistachios or sesame seeds or a drizzle of date syrup (silan) if you have some to hand. (Just make sure your nuts or seeds are toasted in advance.)

This recipe makes approximately 10-12 generous slices when I make it in a loaf tin (my preferential freezing and serving method), but you can also scoop it straight out of a container or tin into ice cream balls. (If you decide to scoop rather than slice there is no need to line the loaf tin).

For the Base

  • 2 large eggs
  • 2 large egg yolks
  • 75g (1/3 cup)  granulated sugar
  • 1 tbsp honey
  • pinch of Malden salt
  • 300ml (1 1/4 cups) double (heavy) cream
  • 100g (1/2 cup) creme fraiche (or use all heavy cream)
  • 1 tsp vanilla extract
  • 75ml (1/3 cup) olive oil

For the “Stir In” Filling

  • 60ml (1/4 cup) tahini paste
  • 2 tsp date syrup (optional)
  • 100g halva chunks
  • 100g chopped dark (70% minimum) chocolate (optional)

Make the base:

  • Line your loaf tin with a double layer of cling film in a criss cross fashion, making sure there is a generous overhang at all ends so that you can fold it over the top of the Semifreddo before freezing. 
  • In a medium sized heatproof bowl set over a simmering pan of water, whisk together the eggs, egg yolks, sugar, honey and salt until pale and thick (about 4-6 minutes) and sugar is completely dissolved.  Make sure the simmering water does not touch the bottom of the bowl or it will scramble the eggs.
  • Place aside to cool slightly while you whisk the cream.
  • In a large bowl (or in a stand mixer), whisk the cream and creme fraiche together until they form soft peaks.  Be careful not to over-whip.
  • Give the egg mixture one more quick whisk and gently fold into the whipped cream with a rubber spatula.  Fold in the olive oil and then the tahini at the end until fully incorporated followed by the halva chunks, chopped chocolate and any toasted nuts if you are using them.
  • Pour into your prepared tin and fold over the extra pieces of cling film so that the semifreddo is completely covered. Freeze overnight.
  • Remove from the freezer about 5 minutes before you want to slice and serve. Turn the semifreddo upside down onto a cutting board and completely remove the cling film. Slice and serve.

Here are some additional flavour options :

Bread and Butter Semifreddo

Pistachio Chocolate Semifreddo

Eccles cake (or Christmas Cake or any cake, cookie or patisserie of choice) Semifreddo

Have you made this dish?

Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com