Halvah Parfait

• 1 cup sweet cream
• 6 tablespoons sugar
• 6 egg yolks
• 2 tablespoons amaretto liqueur
• 150 g halvah, broken into small pieces*

1. In a bowl whip the sweet cream until it forms stiff peaks. In a small saucepan mix the sugar with 6 tablespoons of water and boil for 5 minutes.
2. Remove from the heat and let the mixture cool.
3. In the top of a double boiler, over but not in boiling water, place the syrup and add the egg yolks and Amaretto.
4. 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.
5. Remove from the heat, transfer to a mixing bowl and add the halvah.
6. 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.
7. 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.
8. *Hailing from the Middle East, this confection is made from ground sesame seed and honey, sometimes with the addition of chopped dried fruit and pistachio nuts. It`s available in most supermarkets in wrapped bars, and in Jewish delicatessens in long slabs from which individual slices can be cut.

sweet cream, sugar, egg yolks, liqueur

Taken from www.food.com/recipe/halvah-parfait-173186 (may not work)