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Semolina Halva Served with Lemon Cremeux and Pistachio Ice Cream

Halva Recipe
Ingredients:
100g sunflower oil
200g semolina
270g sugar
420g water
40g roasted pine nuts
1g cinnamon powder

Preparation:
Boil sugar and water in a saucepan. Roast in a second saucepan the pine nuts.
Add oil and semolina to another medium to large saucepan over high-low heat and steer until it turns brown.
Pour the syrup into the semolina together with pine nuts and cinnamon. Keep stirring until all of the syrup is combined with the semolina.
Pour halva into a small mould. Immediately cover with a kitchen towel or lid. Set aside until to cool down and serve when the halva is firm.

Lemon cream Recipe
Ingredients:
Mixture 1
200g lemon juice
120g sugar
zest of a lemon
1tsp. vanilla
Mixture 2
120g eggs
10g corn flour
Mixture 3
2g gelatine sheets
125g butter

Preparation:
Boil mixture 1. Stir in a large mixing bowl mixture 2. Soften gelatin sheets in cold water. Cut the butter in small pieces. When your lemon juice (mixture 1) has reached a boiling point, gradually add it to your egg-mixture (mixture 2). Return the mixture to fire and boil up to 82°C.
Add the gelatine and the softened butter to your mixture and stir together with a blender.
Finally, pour the mixture in a mould.

Raspberry sauce
Ingredients:
100g mashed raspberries
30g sugar

Preparation:
Cook and stir this mixture until it is slightly thickened.


Pistachio ice cream with crème anglaise
Ingredients:
200g whipping cream 35%
400g milk
120g crocus
1tsp. vanilla
70g pistachio essence
Green food colouring

Preparation:
In a large saucepan, combine the milk, whipping cream, sugar, vanilla and place on medium heat. Put the egg yolks in a large bowl. When the mixture has come to a boil, stir in carefully the egg yolks with a whisk until it reaches 82°C.
Add the pistachio essence and the green food colouring. Put your mixture in an ice-cream machine and then serve in a ball-shaped form.

Tasos Protopsaltis
Ex. Pastry Chef
President of Chef's Club of Greece

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