🍽️ Three-Layer Date Cream

Name: Three-Layer Date Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 7 sheets white gelatin; 600 ml milk; 3 tbsp date paste; 1 tbsp cocoa powder; liquid honey (to taste); 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)

340 kcal · 30 min · 4 servings

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Ingredients

7 sheets white gelatin
600 ml milk
3 tbsp date paste
1 tbsp cocoa powder
liquid honey (to taste)
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. Place the gelatin sheets in a bowl of cold water and let them soften.
2. Mix the milk, date puree, and cocoa in a saucepan.
3. Heat the mixture on the stove until it boils.
4. Sweeten the mixture to taste with honey and check the flavor.
5. Remove the saucepan from the heat once the desired sweetness is reached.
6. Squeeze the soaked gelatin well so that no water remains on it.
7. Stir the squeezed gelatin into the warm milk mixture until it has completely dissolved.
8. Pour the cream into a shallow dish with dimensions of approx. 18 x 18 cm.
9. Place the dish in the refrigerator for about 3 hours until the cream has set.
10. Place new gelatin sheets in cold water to let them soften.
11. Warm the juice in a saucepan, but do not let it boil.
12. Squeeze the second gelatin well.
13. Dissolve the squeezed gelatin in the warm juice.
14. Spread the juice evenly over the first cream layer.
15. Place the dish in the refrigerator for another 2 hours.
16. Remove the pits from the dates for the mousse.
17. Place the pitted dates in a bowl.
18. Pour boiling milk over the dates.
19. Let the dates steep in the milk for approx. 50 minutes.
20. Then puree the soaked dates finely.
21. Press the puree through a fine sieve to make it completely smooth.
22. Whip the egg whites with a pinch of salt until stiff.
23. Whip the cream with the vanilla sugar until stiff as well.
24. Gently fold the whipped cream into the date puree.
25. Now gently fold the egg whites into the cream-date mixture.
26. Spread the mousse evenly over the set jelly layer.
27. Place the dish in the refrigerator for 1 hour.
28. Garnish the finished cream with dried dates and serve.

Nutrition per serving

kcal: 340
Protein: 7 g · Fett/Fat: 11 g · Carbs: 56 g