Halve the plant-based pastry cream, putting one half into a small pan on a low heat.

Crumble the halva with your hands and add to the pan, allowing it to melt.

Keep stirring until you have a thick mixture.

Put aside a small amount of the crumbled halva for a garnish, at the end.

Beat the remainder of the cream until it has thickened sufficiently.

Leave the halva mixture to cool and then gently whisk it into the whipped cream.

Serve in small bowls using a spoon or scoop. Garnish with a spoonful of the pistachio* spoon sweet and crumbled halva.

*Our pistachios come mostly from Chios and we pierce each one by hand, allowing this tasty and crunchy ingredient to soak up even more flavour during its transformation.