Ingredients

1 cup sweet cream
6 tbs. sugar
6 egg yolks
2 tbs. Amaretto liqueur
5 oz. (150 g) halvah, broken into small pieces

Directions

1. Whip the sweet cream until it forms stiff peaks.
2. In a small saucepan mix the sugar with 6 tablespoons of water and boil for 5 minutes. Remove from the heat and let the mixture cool.
3. In the top of a double boiler, over but not in boiling water, place the syrup and add the egg yolks and Amaretto.
4. Mix with a hand mixer without stopping until the mixture is thick in texture and lighter in color and begins to form a foam on the surface.
5. Remove from the heat, transfer to a mixing bowl and add the halvah.
6. Mix at a high speed without stopping for 15 minutes and then fold in the whipped cream, mixing gently with a plastic spatula until the mixture is even throughout.
7. Transfer the mixture to a loaf pan, cover with plastic wrap or parchment paper and place in the freezer for a minimum of 6-8 hours. Serve in thick slices as a dessert.

I recently boghut a pono solid mahogany concert. I chose not to go for the deluxe version, which has a ebony bridge and fretboard, because I like the looks of rosewood better.On the internet the uke looked pretty plain, and indeed, also in reality. The mahogany looks surprisingly light, and there are no bindings.The bridge is built extremely light. In fact so much, that I took a photo of one of the holes through which the strings are fastened, in case it should tear in future.Positive factor are the tuning grips, which are small, and made of wood (ebony?) and look better than plastic ones.The action was very well adjusted; this is my first uke which I didn't have to adjust. Intonation is above average.The neck of the uke is rather wide and thick, the string spacing wider than on a western guitar.This is a very good uke for strumming. It produces, well, a classic, friendly uke-sound, and if you put in a bit of power, the sound is really loud.I also like to pick the strings, and there I was a bit disappoited. The C-string sounds dull when picked, there is no sustain whatsoever.However, if you mainly strum your uke, this is a very good choice.OverallSoundPlayabilityValue forLooksConstruction
Mar 31, 2014 (report abuse)

TsipiLavan says...

I chose this dessert for 3 reasons: 1) the recipe originated in Israel; 2) it was unusual; and 3) it was a temple activity, a group of Jews familiar with halvah - for whom it would be a special treat. Every one was impressed I'd made it; responses ran the gamut...a few thought they'd died & gone to heaven; some said it was good, but very rich; one said she didn't particularly care for halvah but she really liked it; others found it "interesting" and three said they could eat more & did :) The recipe says serve a large slice; I quadrupled the recipe for 40. Half of it was eaten. I thought small was enough w/ a cookie to offset it's richness. I served it w/ a sprig of mint for color, w/out the color, it looks sort of bland. I'm one of the ones who liked it, but found it very rich. That's a cross section of roughly 30 who tried it - hope it helps you to decide whether to spend 15 mins beating the egg mixture. Bon Appetit... since this is an Israeli dish...B'tay avon!
Feb 10, 2013 (report abuse)