Halvah Souffle Food

HALVAH SOUFFLE

Steps:

• Preheat oven to 400 degrees. Butter inside of 5-cup souffle dish and sprinkle with sugar. Line bottom with lady fingers.
• Crumble halvah and mix to smooth paste with a little water. Add cornstarch, one tablespoon sugar, pinch of salt, egg yolks, brandy and mix.
• Heat milk almost to boiling, then pour into halvah mixture, beating nonstop with fork. Sift in the flour, mix gently and let cool.
• Beat egg whites to stiff peaks with one tablespoon sugar. Stir a third into halvah mixture, then fold in the rest. Pour into souffle dish and place a round, buttered piece of foil on top. Bake 25 minutes (do not open door until finished). Serve immediately.

HALVAH

Steps:

• Line an 8- x 8-inch baking pan with parchment paper.
• Combine sugar, vanilla seeds and lemon zest with 1/2 cup water in a saucepan over medium heat, stirring to dissolve sugar. Allow mixture to simmer into a syrup, without stirring, until temperature registers 245 degrees on candy thermometer.
• While syrup is cooking, place tahini and salt in bowl of a stand mixer fitted with paddle. Beat on medium speed. Carefully stream syrup into tahini with mixer running. Mix until syrup is incorporated and mixture begins to pull away from sides of bowl, about 30 seconds to 1 minute. Be careful not to overmix. The halvah texture should be fudgelike, not sandy.
• Working quickly with a heatproof spatula, transfer mixture to the prepared pan. Place another piece of parchment on top and use your hands on top of the parchment to smooth out halvah. Cool completely to room temperature and cut into squares. Store at room temperature, well wrapped in plastic, for a week.