Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

A Culinary Journey

A Culinary Journey

By Le Cordon Bleu

Published 2020

  • About


  • 400 g semolina
  • 30 g pine kernels
  • 175 g unsalted butter
  • 300 g whole milk
  • 300 g water
  • 450 g caster sugar
  • 280 g vanilla ice cream, to serve
  • 10 g pine kernels, toasted, to serve


Step 1: Heat the semolina and pine kernels in a large pan over low heat. Cook for 10 minutes until the colour darkens. Add the butter and cook for 10 minutes.

Step 2: At the same time, in a separate pan, heat the milk, water and 250g of the caster sugar. Bring to the boil until the sugar completely dissolves. Pour the warm milk mixture into the semolina pan, stirring once to gently combine. Cover with a lid and cook over low heat for 15 minutes.

Remove from the heat and set aside for 15 minutes, still covered.

Step 3: To prepare the garnish, melt the remaining 200g caster sugar in a pan and cook until golden brown. Remove the pan from the heat and immediately submerge the outside of the bottom half of the pan into an ice bath to stop further cooking and to cool the caramel slightly. Once the sizzling stops, remove the pan from the ice water and stir the caramel. Coat a baking sheet with cooking spray and scoop up some caramel with a teaspoon and drizzle onto the sheet in circles. Allow the decorations to cool completely.

Step 4: To serve, place the helva in the centre of a serving plate. Create a quenelle of ice cream and place on top of the helva along with the garnish.

Garnish with the toasted pine nuts.