Ingredients for the crust
- 75 ml seed oil
- 150 g fine semolina
- 150 g granulated sugar
- 300 ml water
- orange zest
Ingredients for the cream
- 1 lt oat milk
- 200 granulated sugar
- 40 g ION cocoa powder
- 100 g cornstarch
For garnishing
- dark chocolate sprinkles
Method for the crust
In a saucepan, add water and sugar and place them over high heat, until they come to a boil.
Then, pour the seed oil into another saucepan and place it over medium to high heat. When ready, add fine semolina and stir with a wooden ladle, for about 4 minutes, until golden brown.
Next, gradually pour the hot syrup into the saucepan with the semolina mixture. Be careful during this process, because the mixture is really hot and it also bubbles.
When you pour all of the syrup into the semolina mixture, keep the saucepan on the stove and stir continuously using the wooden ladle, until it starts to bubble.
Then, remove the saucepan from the heat and add the orange zest.
Place a baking hoop on a serving plate of your preference, stir for one last time the halvah, and then transfer it into the baking hoop.
Evenly spread the halva into the baking hoop, and press on the surface with a spoon to give it a smooth appearance.
Method for the cream
In a pot, add the oat milk, sugar. Sift the cocoa powder with the cornstarch, and then add them into the pot.
Place them over medium heat, while whisking constantly, until it turns into a firm cream.
Right after, transfer the cream into the baking hoop, and evenly spread it over the halvah layer.
Refrigerate until chill.
Garnish with dark chocolate sprinkles.
