This is Helen (Graham’s) riff on classic baklava: a version quite removed from the original, but one that still feels familiar when you’re eating it.

Method:

• Line a 900g (2lb) loaf tin with a double layer of cling film (plastic wrap), leaving enough overhang to close over the top.
• In a large mixing bowl, use an electric whisk to beat the egg yolks and sugar together for about 10 minutes, or until very pale and creamy. The colour should be off-white.
• In a separate bowl, using a hand whisk, beat together the cream, blossom honey and orange flower water to soft peaks. Be careful not to overwhip.
• Gently fold the cream mixture into the egg yolk mixture, then pour into the lined loaf tin, covering the top with the cling film once filled. Freeze for at least 8 hours, or ideally overnight.
• For the baklava nuts, toast the pistachios and walnuts in a dry frying pan (skillet) on a medium heat until golden brown. Let them cool, then roughly blitz in a blender, leaving them fairly coarse and chunky. Mix the remaining ingredients in a bowl, then fold in the blitzed nuts. Set aside.
• For the cinnamon sherbet, blitz all the ingredients together in a blender to make a very fine powder. Set aside. This recipe makes more cinnamon sherbet than you will need, so store the remainder in a sealed jar in a dry place for up to 2 weeks.
• For the pâte de brick, heat some rapeseed oil in a heavy-based saucepan on a medium heat until it reaches 180ºC (360ºF). You can test this with a digital probe thermometer if you have one. If not, drop a piece of pastry into the oil and it should fizzle. Once hot, fry the pastry triangles for 30 seconds until crispy, then remove them from the pan, drain and dust with the cinnamon sherbet.
• Slice the semifreddo using a hot knife, then serve each slice topped with a pâte de brick triangle, 1 tablespoon of baklava nuts and a pinch of cinnamon sherbet.

From Bubala: Middle-Eastern Inspired Vegetarian Recipes to Share (Quadrille)

Photograph: © Patricia Niven