Greek Ouzo and Orange Peel Halva Mousse

Name: Greek Ouzo and Orange Peel Halva Mousse
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 6 tablespoons (100 g) tahini (sesame paste), at room temperature, well-stirred; 3 tablespoons (45 ml) ouzo (or pastis); 3 tablespoons (63 g) honey, warmed slightly to loosen; 1½ cups (360 ml) heavy cream, very cold, divided; 2 whole (60 g) large egg whites, room temperature, very fresh from pasteurized eggs or pasteurized liquid eggs; pinch fine sea salt; ¼ cup (50 g) candied orange peel, roughly chopped into small pieces; 1 teaspoon (2 g) fresh orange zest, finely grated from an unwaxed orange (optional)

From the MyKitchenBank Kitchen

A silky, cloud-like mousse inspired by halva's nutty tahini base, infused with the licorice warmth of ouzo and the citrus complexity of candied orange peel. Whipped cream brings airiness while honey adds subtle sweetness and body. Serve chilled as an elegant finish to a Mediterranean meal, or layer with phyllo crumbs for texture.

Prep: 15 min
Cook: —
Wait: 3 hr
Total: 3 hr 15 min
Makes: 6 servings (about 3/4 cup each)

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Steps

Before you start

Chill a metal mixing bowl and whisk beaters in the freezer for at least 15 minutes
Bring cream and eggs to room temperature (about 1 hour)
If using candied orange peel, roughly chop it into small pieces
Have all ingredients measured and ready before you begin whipping

1
Combine tahini base
- In a medium bowl, gently whisk together the tahini and ouzo until smooth and well combined.
- The ouzo will thin the tahini slightly.
- Warm the honey to just loosen it (30 seconds in a small pan over low heat or 20 seconds in the microwave), then whisk it into the tahini mixture until fully incorporated.
- Set aside.
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Ready when: mixture is smooth and uniform with no streaks
Tip: Warm honey pours more easily and blends without creating lumps in the tahini.
2
Whip cream to soft peaks
- Pour 1 cup (240 ml) of the cold heavy cream into the chilled metal bowl.
- Using an electric mixer or whisk by hand, beat on medium-high speed until soft peaks form—the mixture should double in volume and hold a peak that gently curls over when the beaters are lifted.
- This takes about 3–5 minutes with an electric mixer.
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Ready when: soft, pillowy peaks form on the beaters
Tip: Stop before stiff peaks form; you need soft cream that will fold together smoothly with the other components.
3
Whip egg whites
- In a separate clean, dry bowl, combine the egg whites and a pinch of salt.
- Using an electric mixer, beat on medium-high speed until soft peaks form, about 4–5 minutes.
- The whites should triple in volume and form peaks that just hold their shape.
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Ready when: whites form billowing soft peaks that hold briefly
Tip: Use pasteurized eggs (liquid pasteurized eggs are safest and most convenient) to ensure food safety. Do not overbeat or the whites will become grainy.
4
Fold in whipped cream
- Gently fold the whipped cream into the tahini-ouzo mixture using a rubber spatula.
- Use broad, sweeping motions from the bottom of the bowl and across the top, rotating the bowl as you fold.
- Stop when just a few streaks of cream remain visible.
- Be gentle to preserve the air you've incorporated.
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Ready when: cream is mostly incorporated with only faint white streaks remaining
Tip: Overmixing deflates the mousse. Fold gently and deliberately; a few small streaks are better than a flat mousse.
5
Fold in egg whites
- Gently fold the whipped egg whites into the tahini-cream mixture in two additions.
- Fold the first half completely, using the same broad, sweeping motion, then fold in the remaining whites.
- Stop when no white streaks are visible.
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Ready when: whites are fully incorporated with no visible streaks
Tip: Folding in two additions helps prevent deflation and ensures the delicate mousse stays light and airy.
6
Add orange peel and zest
- Reserve 2 tablespoons (about 15 g) of the chopped candied orange peel for garnish.
- Gently fold the remaining orange peel into the mousse.
- If using fresh orange zest, fold that in as well.
- The mixture should now be light, airy, and studded with orange pieces.
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Ready when: orange peel is evenly distributed throughout
Tip: Reserve some orange peel for a pretty garnish; it adds visual appeal and a final burst of citrus flavor.
7
Chill until set
- Divide the mousse among six serving glasses or bowls.
- Cover gently with plastic wrap and refrigerate for at least 3 hours, until the mousse is fully chilled and has set slightly.
- The texture should be cloud-like but hold its shape on a spoon.
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Ready when: mousse is cold and holds its shape when scooped
Tip: The mousse can be made up to 8 hours ahead; flavors actually improve as they sit. Just before serving, you can top with extra cream if desired.
8
Finish and serve
- Just before serving, top each mousse with a dollop of the remaining whipped heavy cream (about 1 tablespoon per serving), a small handful of the reserved candied orange peel pieces, and a light dusting of fresh orange zest if available.
- Serve chilled.
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Tip: Whip the final cream to soft peaks just before serving so it stays fresh and fluffy. You can also serve with crispy phyllo shards or Greek honey cakes on the side.

Good to know

Tips

This mousse is best enjoyed the day it's made or the next day, when the texture is at its most luxurious. After 2–3 days, the egg white foam will gradually compress, making it denser.
For extra elegance, serve in chilled glasses and add a thin layer of honey-sweetened Greek yogurt or crème fraîche on top before the whipped cream.
If you want to avoid raw egg whites entirely, substitute with pasteurized liquid egg whites or aquafaba (the liquid from canned chickpeas), though the texture will be slightly different.
Toast a small handful of sesame seeds and sprinkle on top for garnish and extra nutty flavor that echoes the tahini base.

Make ahead

Can be made up to 8 hours ahead (before the final cream topping and garnish). Cover and refrigerate. The flavors actually meld and improve as it sits. Top with fresh cream, orange peel, and zest just before serving.

Storage & reheating

Refrigerator: up to 3 days in an airtight container. The mousse will gradually become denser as the egg white foam settles slightly. Not suitable for freezing due to the egg white component. To serve after chilling overnight, top with fresh whipped cream and orange peel just before plating.

Substitutions

ouzo (or pastis) → pastis, sambuca, or fennel-flavored liqueur. Use the same amount. These will provide similar anise notes. Ouzo is most traditional for this Greek-influenced mousse.
large egg whites → 2 tablespoons (30 g) pasteurized liquid egg white product, or substitute with 2 tablespoons (30 g) aquafaba (chickpea liquid from a can). Both provide stability and airiness. Aquafaba will result in a slightly earthier flavor. Ensure pasteurized versions if concerned about food safety.
candied orange peel → lemon peel, citron peel, or a mixture of candied citrus peels. Adjust to taste; lemon peel will be more tart. The amount remains the same. You can also fold in 1 tablespoon of finely grated fresh citrus zest instead.
tahini (sesame paste) → sunflower seed butter (same amount) or halva paste (use 5 tablespoons / 85 g, as halva contains added sugar and oil). Sunflower butter gives a milder, slightly earthier flavor. Halva paste will make the mousse sweeter and more indulgent; reduce honey by 1 tablespoon.