Olive-oilice-creamsandwich
withhalvaandpistachio
SERVES 10 // PREPTIME 90 MINS// COOK 40 MINS(PLUSFREEZING,RESTING)
“Thisis oneofmymostcherishedrecipesanda dishI’llnever
getsickofeatingorseeingonmymenu,”saysChallinor.“I love
themixofflavoursandtextures– thesavourynoteofthehalva,
the velvety olive-oil parfait and the crunch from the filo.”
75 gmfreshhoneycomb
Honey,toserve
PARFAIT
300 mlpouringcream
1 egg
5 eggyolks
75 gm(⅓cup)castersugar
200 mlextra-virginoliveoil
SHORTBREAD
100 gmchilledunsaltedbutter,
chopped
50 gmbrownsugar
1 vanillabean,split,
seedsscraped
180 gmplainflour
40 gmriceflour
75 gmplainhalva,crumbled
40 gmpistachios,roasted,
coarselychopped
FILOWAFERS
100 gmcastersugar
60 gmwhitesesameseeds
4 sheetsfilopastry
100 gm butter, melted
1 Greaseandlinean 18cm
squarecaketin.
2 Forparfait,whiskcream
tofirmpeaksand refrigerate
untilrequired.
3 Combineegg,yolksand
sugarina largebowlover
a panofbarelysimmeringwater
(don’tletthebowltouchthe
water)andstircontinuouslyuntil
sugardissolves(2minutes).
4 Transfereggmixturetothe
bowlofa standmixerand
whiskuntillightandfluffy
(2½minutes).Whisking
continuously,graduallyaddoil
ina thin,steadystreamuntil
emulsified.Foldinwhisked
creamintwobatches.Pour
mixtureintopreparedtin,
thencoverandfreezeuntil
firm(4hoursorovernight).
5 Meanwhileforshortbread,
processbutterandsugarin
a foodprocessoruntilcreamy.
Addvanillaseedsandplain
and rice flours, then pulse untilingredientsjuststarttocome
together.Transfertoa clean
worksurface,formintoa disc,
coverwithplasticwrapand
refrigeratefor1 hourtorest.
6 Preheatovento175°C.Break
shortbreaddoughintochunks
andpressoutontoa large
bakingtray.Bakefor5 minutes,
thenremovetrayfromoven
andbreakupdoughwith
a woodenspoon.Returnto
ovenforanother15-20minutes,
breakingupdoughevery
5 minutes,untilshortbreadis
goldenbrown.Setasidetocool.
7 Addhalvaandpistachios
toshortbreadcrumbsand
combinewell.Storeinan
airtightcontaineruntilrequired.
8 Forfilowafers,process
castersugarandsesameseeds
untilmixtureresemblesfine
crumbs.Laya filosheeton
a pieceofbakingpaperand
brushgenerouslywithmelted
butter.Sprinkleoverone-third
ofthesesamemixture.Repeat
layeringwithremainingfilo
sheets,meltedbutterand
sesamemixture,brushingfinal
layerwithbutteronly.Place
anotherpieceofbakingpaper
ontop,thena heavyoventray
toweightit down.Refrigerate
until butter sets (30 minutes).9 Reduceoventemperature
to165°C.Removetoptrayand
paperandcutfilostackinto
20 rectangles3.6cmx 9cm
usinga ruler(seenote).Transfer
totwolargeoventraysand
bakewafers,rotatingtrays
occasionallysopastrycooks
evenly,untilgoldenandcrisp
(15minutes).Transfer to a wire
racktocool.
10 Removeparfaitfromtinand
cutinto 10 rectangles3.6cm
x 9cm.Sandwicheachparfait
slicebetweentwofilowafers,
thentransfertoservingplates.
Sprinklegenerouslywithhalva
shortbreadcrumble,topwith
piecesofhoneycomband
drizzlewithhoneytoserve.
NotePlacea sheetofbaking
paperundertherulerwhen
cuttingthefilostacktostop
it sticking.Anypastryscraps
canbecookedona separate
trayandstoredinanairtight
container for up to 1 week.●GOURMET TRAVELLER 83