Greek Halva - a sweet speciality
Desserts (cakes and tartes) Gluten / dairy free International Specialities
Please treat this more like a piece of chocolate after dinner rather than as a cake.
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Ingrédients:
Préparation:
Heat the oil in a large saucepan.
Add the semolina and cook until it becomes slightly brown.
Be careful not to burn it, we just want a slightly toasted taste.
Add the sugar and caramelize for a couple of minutes.
Finally add more water. Be careful, there will be a lot of steam and it will bubble up a lot. It's normal.
Stir the wooden spoon until the mixture thickens and slightly detaches from the pan.
Put the mixture in a mold and sprinkle with almonds for example.
Once cooled return it onto a dish and cut into small pieces.
The cake can be kept for several days outside the fridge. No need for large chunks, all you need are small slices.
Bon Appetit!
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