Jacqui Challinor’s Olive Oil Ice-Cream Sandwich with Halva, Pistachio and Honeycomb

Method

1. For the parfait: combine egg, yolks and sugar in bowl over a pot of simmering water. Gently heat the mix enough to dissolve the sugar.
2. Whisk cream to firm peaks and set aside in the refrigerator.
3. Once sugar has dissolved, remove bowl from heat and whisk until light and fluffy. Once aerated, very slowly start to add the olive oil in a constant stream. Continue whisking until emulsified.
4. Pour parfait mix into 8 x ½-cup (125ml) silicone muffin moulds and freeze.
5. For the shortbread: cream the butter and sugar in a food processor.
6. Add the vanilla bean, plain flour and rice flour and pulse until ingredients just start to come together.
7. Rest dough in the refrigerator for at least 1 hour.
8. Preheat oven to 175°C.
9. Once rested, break up the dough into chunks and spread with palm of hand over a baking tray.
10. Bake for 5 minutes, remove from oven and break up dough with a wooden spoon.
11. Return to oven for 15-20 minutes, breaking up dough every 5 minutes, until shortbread is cooked through and golden brown. Allow shortbread to cool.
12. Toast pistachios until golden brown.
13. Add the pistachios and crumbled halva to the shortbread crumb and mix well. Store in an airtight container until ready to use.
14. For the filo sheets: blitz the caster sugar and sesame seeds in the processor to a fine crumb.
15. Lay a single sheet of filo down onto a piece of baking paper, brush liberally with butter then sprinkle with sesame sugar. Repeat this process with the rest of the sheets, leaving the top layer free from sesame sugar.
16. Place another sheet of baking paper over the top and place between 2 trays to press. Refrigerate to set the butter.
17. Preheat oven to 165°C.
18. Once set, cut the pastry into 8 rounds to fit the same moulds used for the parfait.
19. Bake the filo in between the two trays for approximately 10 minutes, rotating the tray throughout cooking to ensure even colouring.
20. Once golden brown, remove from oven and allow to cool on a rack.

To assemble

Remove the parfait from moulds and sandwich between two of the filo wafers. Liberally sprinkle the halva shortbread crumble over the top. Drizzle and place fresh honeycomb over top.