Impress your friends with a memorable creation.


  • Group A

  • 3 cups Water

  • 1 cup Sugar (I like to use Raw Caster Sugar)

  • 200g Chestnut Puree (unsweetened)

  • 1tsp Vanilla Extract

  • Group B

  • 1 1/4 cup Semolina Fine

  • 1/4 cup Almond Meal (Optional)

  • 1/3 cup Rice-Bran Oil

  • Group C

  • 75g Cream

  • 225g White Chocolate

  • 150g Chestnut Puree

  • 10g Queens Jel-It-In (Suitable for Vegetarians)

  • 2Tbs Cold Water

  • Group D

  • 150g Whipping Cream

  • 1tps   Vanilla Extract

  • 1Tbs Caster Sugar


  • Group A:

  • 1.

    Place ingredients in a saucepan over moderate heat, stirring only till sugar has dissolved. Bring to the boil then remove from heat. Blitz all to a smooth runny paste.

  • Group B:

  • 1.

    In a 3 -5 liter sized saucepan, stir fry the grains over low heat till the grains are light golden and aromatic. (Take care not to scorch the grains it takes about 5-10 minutes).

  • 2.

    Remove the saucepan of semolina from the heat, add Group A to B  slowly pour the hot syrup into the semolina, stirring constantly with a whisk. The grains will splutter at first (take care) it will quickly stop as the liquid is absorbed.

  • 3.

    Pour the mix into a nonstick square or (rectangle 22cm x 28cm) baking pan (sprayed with oil or lined with baking paper).

  • 4.

    Cover the halva with plastic wrap very tightly so that the surface is completely covered and set aside till it has cooled and ready to be cut. (Place another tray on top to ensure a smooth straight surface on top).

  • Group C :

  • 1.

    Combine Cold water with the Jel-it-in whisk with a fork so no lumps are present then set aside. Place cream in a small saucepan and bring to the boil then pour over the White chocolate.

  • 2.

    Add the chestnut puree and Jel-It-In mix and blitz to a smooth paste. Place in the fridge cool down till ready to use.

  • Group D :

  • 1.

    Combine cream and vanilla extract, whip to stiff peak, place in a piping bag fitted with a star nozzle and pipe on a baking tray lined with packing paper, pipe 12 star cones about the diameter of a 10 -20 cent coin and about 2-3cm high. Place the tray in the freezer (they need to be frozen before you use them).

  • Assemble:

  • 1.

    Using a round (6cm in diameter) cookie cutter cut and remove 12 circles.

  • 2.

    Place one of the frozen cream stars on top in the centre of the circle.

  • 3.

    Place the white chocolate and chestnut puree in a piping bag fitted with a Grass Piping nozzle. Pipe around the cream working your way up to form the iconic cone shape.

  • 4.

    Sprinkle with chocolate shavings and for the touch of elegance add a small piece of edible gold on the very tip.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 403kj
  • Fat Total 18g
  • Saturated Fat 8g
  • Protein 4g
  • Carbohydrate 55g
  • Sugar 29g
  • Sodium 27mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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