Following the Halva mousse craze of the 90's Ema adapted this simple recipe from all the fancy recipes that call for crumbling 500 grams of halva... I think it was because she knew that if she would have 500 grams of halva at home Aba would eat it before she could mousse it!
|1/2 cup||Tahini paste|
|1 cup (pkg.)||Whipping cream (or Rich's - for Parve)|
- Beat the egg whites, until stiff. Remove to a bowl (to reuse the mixer bowl without washing!)
- In the mixer bowl (or in the food proccesor, if you really want to wash that too...) mix the rest of the ingredients well and whip for a few minutes. If you want a lighter mousse, you can whip the cream/Rich's separately and fold in.
- Fold in the egg whites.
- Transfer to a mold or seperate bowls. Freeze at least 6 hours.