100g LA GAZELLE halva crushed with a fork
4 whole eggs
3 egg yolks
200g sugar
1 litre fresh cream
Grated rind of 1/2 lemon
30g sesame seeds

For the sauce : juice of 5 oranges, 1 tablespoon starch, 3 tablespoons castor sugar.
Put together in a deep bowl the whole eggs, egg yolks and sugar.
Beat them over a warm bain-marie until the mixture is pale and has gained bulk. Set aside in the refrigerator. Beat the cream to a chantilly and blend it very slowly into the mixture together with LA GAZELLE halva, moving the whisk from bottom to top.
Put the mixture into a cake pan already lined with transparent cooking film. Freeze for 24 hours. Stir the mixture gently with a fork after the first 3 hours in the freezer.
For the sauce : Mix together the starch, sugar and orange juice. Heat the mixture gently, stirring constantly. When the sauce starts to thicken, remove from the fire and allow to cool.
Take the Parfait with LA GAZELLE out of the pan, cut into thick slices and place on cool plates. Put the orange sauce around the slices and sprinkle with sesame seeds.