Halva Mousse

Serves 6

Following the Halva mousse craze of the 90's Ema adapted this simple recipe from all the fancy recipes that call for crumbling 500 grams of halva... I think it was because she knew that if she would have 500 grams of halva at home Aba would eat it before she could mousse it!

Ingredients:

1/2 cup	Tahini paste
1/2 cup	Sugar
1 tsp.	Vanilla
1 cup (pkg.)	Whipping cream (or Rich's - for Parve)
2	Egg whites

Preparation:

Beat the egg whites, until stiff. Remove to a bowl (to reuse the mixer bowl without washing!)
In the mixer bowl (or in the food proccesor, if you really want to wash that too...) mix the rest of the ingredients well and whip for a few minutes. If you want a lighter mousse, you can whip the cream/Rich's separately and fold in.
Fold in the egg whites.
Transfer to a mold or seperate bowls. Freeze at least 6 hours.