A semolina based vegan dessert flavoured with apples and raspberry
This is an example of what happens when you take basic principles, and then let your imagination run free. The basic principle here is halva-making. Semolina based halva (not to be confused with the tahini based dessert which goes by the same name) is really versatile, and once you understand the basic premise of how to put one together, it becomes very easy to make it your own. We have already shared with you our parents’ basic halva recipe, flavoured with orange and studded with raisins. It’s delicious and it’s a very popular dessert during periods of lent (halva is both dairy and egg free). We’ve also shared with you a vegan chocolate halva, which is a bit more decadent, because, chocolate. But the halva story does not end there.
Thinking of our olive oil marble cake, and its delightful swirls of chocolate and vanilla, we wondered if we couldn’t come up with a two-colored halva. So, we did. Although layered and not marbled, this apple and raspberry halva is both pretty and delicious. The fruit flavours add a freshness and lightness which, we think, make this halva kind of special.
We don’t want to scare you away from making this recipe, but you will need to exercise some caution. This recipe, as our other halva recipes, requires that you combine a sugar syrup to a semolina and olive oil mixture. If not done carefully, this may cause some splattering. For this reason it is very important to cook the semolina in a large, deep pot, and to add the somewhat cooled liquid syrup slowly, and with the semolina off the heat.
You will need one entire apple for this recipe; entire because you will actually use every single part of it. As you will read in the recipe, the peel and core will be used to flavour the syrup while the grated flesh will be added to the semolina. We like to use Granny Smith apples for this halva, but any apple will do.
We have used raspberry jam to flavour this halva, because we love the combination of apple and raspberry. However, you can use your own imagination (or whatever jam you may have in your pantry), and play around with the flavours. We think that blueberry or strawberry would be equally lovely paired with the apple.
Apple and raspberry halva
For the syrup
For semolina mixture