Pink Passion Sorbet With Halva Hearts

Serves up to 12

This delicious dessert is the perfect end to a romantic meal. It looks romantic, tastes wonderful and has all the aphrodisiac components to make for a sexy evening.

Honey and sesame seeds have been Middle Eastern favourites in the love food list for 5000 years.

For the sorbet:
150ml/5fl oz rosewater
150g/5 oz golden caster sugar
200ml/7 fl oz pink grapefruit juice
Juice of 1 lemon
1 egg white

Boil the rosewater with the sugar until dissolved. When cool, add the grapefruit, and lemon juice.

Whisk the egg white and fold into the mixture. If you have an ice-cream or sorbet maker, follow the manufacturer’s instructions.

Otherwise, put the mixture into a freezer, leave until nearly frozen, break up the ice crystals and put back into the freezer until ready to serve.


For the halva:
300g jar of tahini
Melted butter to make up 225ml /6 fl oz oil and butter mix
175g/6 oz semolina
250ml/9 oz runny honey
75g/3 oz sesame seeds

Drain the oil from the tahini and heat with the butter.

Stir in the semolina and cook, stirring constantly until golden - about 20 minutes.

Add the tahini and stir until completely dissolved.

Heat the honey until bubbling - about 10 minutes (if you have a jam thermometer, it should reach small ball rolling point, but that isn’t really necessary).

Mix in the honey and sesame mixture. Pour into heart-shaped moulds and leave until set - about 2 hours.

To serve:
A handful of rose petals.

Scoop the sorbet onto two plates. Place the halva hearts beside. Scatter with the rose petals.

Michael’s tip
If possible, always try to buy local honey as it helps protect against hay fever. You’re far more likely to have an adverse reaction to pollen widely available in the neighbourhood in which you live.