Halva

Roast the peeled sunflower seeds (300 g). Or brown them in the oven.

Using a blender, grind the seeds to a fine crumb consistency.

In a separate pot, mix maltitol (70 g) with water (25 g) and place it over medium heat. Bring the mixture to a boil and cook the syrup for 6 minutes.

Add tartaric acid (1/2 g, optional) to the egg white (1 piece) and beat, gradually increasing the mixer speed from low to high.

When the egg white becomes fluffy, gently pour in the hot syrup in a thin stream, being careful not to touch the mixer whisks. Continue beating for another 2-3 minutes until the mixture is homogeneous and airy.

Mix the resulting mass with the ground seeds, stirring thoroughly until a uniform consistency is achieved.

Place the mixture into rectangular molds and put them in the refrigerator to set.

Once the halva has slightly hardened, it can be cut into portioned pieces.

Store the halva in a closed container in the refrigerator.