Halvah Semifreddo With Hazelnuts

Name: Halvah Semifreddo With Hazelnuts
Total time: 30 min
Yield: 10 to 12 servings
Cuisine: greek, middle eastern
Ingredients: 14 ounces/400 grams plain or vanilla halvah, preferably made with sugar, not honey (available online or in Middle Eastern specialty shops or groceries); 1 cup/140 grams hazelnuts or pistachios, toasted and coarsely ground, plus whole hazelnuts for decorating, optional; 1/2 cup/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

Recipe from Aglaia Kremezi

Adapted by Julia Moskin

Halvah Semifreddo With Hazelnuts — Jessica Emily Marx for The New York Times

Total Time: 30 minutes, plus four to six hours' freezing
Rating: 4(63)
Notes: Read community notes

Aglaia Kremezi, a historian of Greek food who eschewed sesame desserts as a child, is now an enthusiast. In her own kitchen, she has rethought the traditional tahini filling for a Lenten cinnamon roll called tahinopita, and developed a super-easy recipe for halvah semifreddo, a frozen emulsion of fresh whipped cream and crystalline halvah. It is a spectacular dessert to serve at a dinner party, and the sesame undertones will surprise and delight guests. —Julia Moskin

Featured in: Sesame Extends Its Sweet Reach Beyond the Middle East

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Ingredients

Yield:10 to 12 servings

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

Ingredient Substitution Guide

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.

Ratings

4 out of 5

63 user ratings

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Cooking Notes

Adrienne6 years ago

What are the dimensions of a small loaf pan?

katy6 years ago

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.

Christina2 years ago

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.

jane2 years ago

I’m curious why halva made with sugar rather then honey is suggested. Great recipe!

SharonATX5 years ago

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.

Suzanne6 years ago

Tastes still like cold halvah even with a cup of whipped cream

katy6 years ago

Alejandrina6 years ago

Tasty but it's just a hazelnut halvah...Not sure what that itsy bitsy bit of cream does. The orange marmalade sauce is an excellent idea.

Adrienne6 years ago

What are the dimensions of a small loaf pan?

Julia Moskin6 years ago

About 8 inches by 4 inches, or less. A regular size loaf pan (about 9 by 5) is OK, but the slices you cut will have to be thinner, and so they will melt more quickly.

Any shape will do, really: you could use a round 8" pan and cut it into wedges. Or make individual desserts in cups or ramekins.

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