Helwa Tat-Tork Ice-Cream Cake
Helwa Tat-Tork-Translating literally to Turk's Sweet, originated from the Middle East also known as Halva or Tahini Hava.
[adrotate group="4"] [adrotate group="2"]- 1 Pkt (200g/7oz) Gingernut biscuits (Crushed)
- 100g/3.5oz Butter (Salted)
- 175ml Milk
- 50ml Honey
- ½ Tsp Vanilla Essence
- 300g/10.5oz Helwa tat-tork (plus extra for decoration)
- 1 (280ml) Elmlea Double Cream ((Heavy Cream) whipped)
- 100g/3.5oz Chocolate (Dark)
- 30g/1.05oz Butter
- Mixed nuts (Roasted (Almonds, Hazelnuts, Cashews))
- Helwa tat-tork (crumbled not too small)
Line the base of a 23cm/9-inch springform pan with baking paper. Bring the paper on the outside of the tin so that you will be able to easily lift it off and place it on a dessert plate when it is ready.
Mix melted butter with biscuits and press down onto the base of the pan and refrigerate for 30 minutes.
Warm milk and honey together until almost boiling (do not boil).
Remove from heat and with a hand balloon whisk, whisk in the crumbled helwa tat-tork and vanilla essence and pour it into a large bowl.
Leave to cool completely. When ready slowly fold in the whipped cream.
Pour onto prepared biscuit crust and freeze for at least 2 hours.
Remove from freezer and decorate with melted chocolate and assorted nuts.
Dessert is always to be kept in the freezer. It is easy to cut when frozen but allow 5 minutes before serving.
Melt chocolate and butter together in the microwave.
Leave to cool completely before you pipe or drizzle it on top.