Date Cream

Ingredients

• 7 sheets white gelatin
• 600 ml Milk
• 3 tbsp date paste
• 1 tbsp cocoa powder
• liquid honey (optional)
• 2 sheets white gelatin
• 150 ml Chinese date juice
• 200 g dried dates
• 350 ml hot milk
• 2 egg whites
• Salt
• 120 ml whipping cream
• 1 packet vanilla sugar
• 100 g dried dates (for garnish)

Instructions

1. 1.

   Soak the gelatin in cold water. Whisk the milk with the date puree and cocoa, then bring to a boil in a pot. Sweeten with honey if desired, taste, and remove from heat. Dissolve the well-expressed gelatin into the mixture and pour the mass into a shallow mold (about 18x18 cm). Refrigerate for about 3 hours until set.

2. 2.

   For the second layer, soak gelatin again in cold water. Warm the juice in a pot (do not boil), dissolve the well-expressed gelatin in it, and spread the juice over the first layer. Refrigerate for another 2 hours.

3. 3.

   To make the mousse, pit the dates, place them in a bowl, and pour boiling milk over them. Let steep for about 50 minutes, then blend. Strain the puree through a sieve. Beat the egg whites with a pinch of salt and whip the cream with vanilla sugar until stiff peaks form. Fold the whipped cream into the puree first, then fold in the meringue. Spread the mixture over the gelée and refrigerate for 1 hour. Serve garnished with dried dates.