Like many of us halva lovers, I dread the amount of sugar contained in commercial halva. But the good news is (halva lovers are you listening? I’m talking to you!) halva is so intensely flavored that I always tinker with it, and find ways to make the sugar included in halva go a much longer way while getting the full measure of the Tehina flavor, effectively ending up with a normally (as opposed to outrageously) sweetened and actually wholesome halva dessert, like in my Quick Halva Recipe. Maple syrup and Tehina: Yum! Sephardi dessert flavors at their best! Gluten-Free and dairy-free without even trying.
The use of gelatin is quite useful. In my catering days I have always used unflavored kosher gelatin in many exciting desserts but had never offered any of them in my cookbooks and my demos, as it was available only in bulk for food service. Recently food service has finally made kosher gelatin available for retail to the public. You will find this really exciting news as it is absolutely dairy- and meat-free (although it is derived from cow’s bones, bones are considered thoroughly pareve, or meat-free), and perfectly reliable in your preparations.
My Maple Halva Mousse Recipe is in my Dairy-Free Cookbook (available in digital form)
- 1 1/2 envelopes gelatin (make sure it clearly says: Unflavored. Unsweetened)
- 11/2 cups dairy-free milk (rice, soy, grain, oat, almond), divided
- 1 pound vanilla halva, crumbled
- 1 pound silken tofu, drained thoroughly
- 1/2 cup tehina paste
- 1/2 cup maple syrup
- ¼ dark rum
- 2/3 cup pistachios, toasted 10 minutes in a 325 ºF oven and coarsely ground
Stir the gelatin or agar into ½ cup of the milk in a small bowl, and set aside. Bring the remaining cup of milk to just below boiling. Transfer to a food processor, with the gelatin mixture, and process about 30 seconds. Add all but last remaining ingredient. Process until perfectly smooth, a full minute. Fold in the nuts with a spoon. Pour into small cups and chill.