Warm Irmik Helvase Cobbler Recipe

Prepare liquids

In a small saucepan, combine whole milk, water, heavy cream, sugar, vanilla extract, fine sea salt, and lemon zest. Warm gently over medium-low heat just until the sugar dissolves and the mixture is warm but not boiling (about 4–5 minutes). Keep warm on the lowest burner setting.

Toast semolina

In a heavy-bottomed skillet or medium saucepan, melt the unsalted butter over medium heat. Once foamy, add the semolina and stir constantly with a wooden spoon or spatula. Toast the semolina until it turns a deep golden color and releases a nutty aroma, about 8–12 minutes. Be attentive — semolina can brown quickly; reduce heat if it starts to smoke.

Combine liquids and semolina

Carefully and slowly pour the warm milk mixture into the toasted semolina while stirring continuously to prevent lumps and splatters. The mixture will hiss and thicken. Continue stirring until it comes together into a soft, cohesive dough and most of the liquid is absorbed, about 3–5 minutes.

Finish halva

Reduce heat to low and cook, stirring occasionally, until the semolina is soft and glossy and the mixture can be shaped with the spoon, about 3 more minutes. Remove from heat. Cover the pan and let it rest for 3 minutes to allow steam to settle and texture to even out.

While the semolina is toasting, heat a small skillet over medium heat. Add 1 teaspoon butter and the chopped walnuts and pistachios. Toast, stirring, until nuts are fragrant and lightly browned, about 3–4 minutes. Add the sultanas/golden raisins and honey, stir for 30 seconds until the fruit plumps slightly and is coated. Remove from heat and set aside to cool slightly.

Soften and blend goat cheese

Cut the goat cheese into pieces and place in the bowl of a food processor or blender. Pulse until smooth. Add the sweetened condensed milk, honey, vanilla extract, lemon zest and salt. Blend until fully combined and smooth, scraping down sides as needed.

Whip cream

In a chilled mixing bowl, whip the chilled heavy cream to medium-stiff peaks using a hand mixer or stand mixer (about 3–5 minutes). Be careful not to over-whip into butter.

Fold and freeze

Fold one-third of the whipped cream into the goat-cheese mixture to lighten it, then gently fold in the remaining cream until fully incorporated and airy. Transfer the mixture into a loaf pan or airtight container, smooth the top, cover, and freeze for at least 6 hours or overnight until firm.

Preheat oven to 200°F (95°C) if you want to keep halva warm while plating multiple portions, or simply keep it on the lowest stove heat covered. Lightly grease four individual ovenproof ramekins or a shallow baking dish with olive oil or melted butter.

Spoon warm irmi̇k helvasi into each ramekin, dividing evenly (about 1/4 of the halva mixture per serving). Use the back of the spoon to create a shallow well in the center of each portion to hold ice cream.

Place a generous scoop (about 1/2 cup) of frozen goat cheese ice cream into the well of each warm halva portion. The contrast will create a cobbler-like experience — warm, grainy halva with cold, tangy ice cream.

Scatter the toasted nut & fruit mix over and around the ice cream, drizzle any remaining honey from the nut pan over the top, and sprinkle extra chopped pistachio and a light dusting of cinnamon or mastic sugar if using.

Serve immediately while helva is warm and ice cream cold. If serving family-style from a single dish, keep additional goat cheese ice cream in the freezer until just before plating.