A problem halva-ed

MAKING halva is going to help you get a whole lot better at problem solving.

No, really. This simple sesame dessert is a near-perfect exemplar of how finding answers works. You see, the search for solutions may seem to offer an endless array of possibilities, but essentially there are only four (well five actually, but we’ll get to that) modes of answer to any question.

The most common is best described as Complex and Basic — answers that are difficult to deliver and are incomplete or partially effective solutions.

Complex and Advanced answers are effective, yet usually nigh on impossible to deliver. For example, a helicopter would be the easiest way to get to the peak of Everest, yet the air is too thin to fly so high. As such, specially-engineered jet-choppers might be effective, but at what cost and to what end?

Simple and Basic answers are easy to formulate, yet only moderately effective. These constitute the vast majority of proposed solutions by humans.

Simple and effective solutions, like Einstein’s famous E=mc2, are what most academics consider the holy grail of theorising. Profound articulations of effective solutions, set forth with a minimum of fuss.

However, there is a fifth category egory, one which allows for increasing g degrees of difficulty, depending g on how much investigation you wa ant to endure. The more you know, th he less you know, then more again, unt til finally you understand. That is Complex Simplicity.

Like halva. A recipe made wi th just two ingredients that can take a lifetime to perfect. That’s the mostm delicious answer of all.

HALVA MOUSSE serves / 4 Ingredients

150g halva ½ cup lemon juice ¼ cup honey 4 egg yolks 2 tbsp unsalted butter 200g mascarpone 200ml cream 2 tbsp icing sugar, sifted ½ tsp vanilla paste ¼ cup marinated raisins, chop pped Choc colate sauce, berries and pista achios, to serve

Me ethod

1. Coombine the halva, lemon juice and honeey in a blender and puree until smooth. Add the yolks and butter, trannsfer to a medium saucepan and seet over a moderate heat. Cook for 5 minutes, whisking constantly until thickened, then set aside to cool. 2. Spoon the mascarpone and half the cream in a bowl with the icing sugar and vanilla, then whip to soft peaks. Fold into the halva mixture, mix in the raisins, then refrigerate until firm. 3. Serve with chocolate sauce, berries and pistachios.