Date Mousse
Ingredients
- For the first layer
- 7 sheets silver gelatin
- 600 milliliters milk
- 3 Tbsps Date paste
- 1 Tbsp cocoa powder
- honey
- For the second layer
- 2 sheets silver gelatin
- 150 milliliters Chinese Date juice
- For the mousse
- 200 grams dried Date
- 350 milliliters boiling milk
- 2 egg whites
- salt
- 120 milliliters Whipped cream
- 1 packet Vanilla sugar
- For garnish
- 100 grams dried Date
Preparation steps
For the first layer: Bloom the gelatin in cold water. Combine the milk, date purée and cocoa powder in a saucepan and bring to a boil. Season with honey then remove from the heat. Squeeze out the excess water from the gelatin, add to the milk mixture and gently heat until melted. Transfer to an 18 x 18 cm (approximately 7 x 7 inch) dish and chill for about 3 hours in the refrigerator until set.
For the second layer: Soak the gelatin in cold water. Warm the date juice in a saucepan, squeeze out the excess water from the gelatin, add to the warm juice and stir until melted. Pour over the first layer and chill for another 2 hours in the refrigerator.
For the mousse: Pit the dates, place in a bowl and cover with the boiling milk. Let infuse for 50 minutes then purée and strain. Whip the egg whites with a pinch of salt until stiff. Whip the cream and vanilla sugar until stiff. Fold the cream into the purée then fold in the egg whites. Spread over the jelly and chill for 1 hour in the refrigerator. Serve garnished with dried dates.
