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Robert Wemischner
Halvah mousse
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Preparation info
Yield: Approximately 30 ounces ,
12
servings, 2½ ounces each
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
7
Americas
United States
Dessert
Method
In a small bowl, place gelatin sheets in cool water and then set aside to soften.
Bring sugar syrup to the boil, remove from the heat, and then add bloomed gelatin, stirring to dissolve.
Cover the saucepan to keep the mixture warm.
Place halvah and tahini into the bowl of a food processor and run the machine until the mixture is smooth and wel