Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (225 ml.) sweet cream
- 6 Tbsp. sugar
- 6 egg yolks
- 2 Tbsp. Amaretto liqueur
- 150 gr. halvah, broken into small pieces
Directions
In a bowl whip the sweet cream until it forms stiff peaks. In a small saucepan mix the sugar with 6 Tbsp. of water and boil for 5 minutes. Remove from the heat and let the mixture cool.
In the top of a double boiler, over but not in boiling water, place the syrup and add the egg yolks and Amaretto. Mix with a hand mixer without stopping until the mixture is thick in texture and lighter in color and begins to form a foam on the surface. Remove from the heat, transfer to a mixing bowl and add the halvah. Mix at a high speed without stopping for 15 minutes and then fold in the whipped cream, mixing gently with a plastic spatula until the mixture is even throughout.
Transfer the mixture to a loaf pan, cover with plastic wrap or parchment paper and place in the freezer for a minimum of 6-8 hours. Serve in thick slices as a dessert.
Category:Israeli Recipes
Category:Israeli Snacks