Toffee Dates with Vanilla Cream

Name: Toffee Dates with Vanilla Cream
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 150 g gianduja (hazelnut) couverture chocolate; 110 ml pouring (35%) cream; 2 g gelatine leaves, softened in cold water; 12 fresh dates; 200 g castor sugar; 50 ml water; 350 ml pouring (35%) cream; ½ teaspoon vanilla bean paste; 6 large egg yolks; 50 g castor sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

The variety of fresh dates in the Arab world is quite astounding. I made this dessert for dinner once when staying in a beautiful house in the Palmeraie area of Marrakech that had a garden full of date palms.

Ingredients

150 g gianduja (hazelnut) couverture chocolate
110 ml pouring (35%) cream

Africa
Morocco
Marrakech
Dinner
Dessert
Mediterranean

Method

Chop the chocolate into small pieces and place in a bowl. Heat the cream in a saucepan to simmering point then pour over the chocolate and stir until melted. Refrigerate until the ganache is firm, then transfer to a piping bag with a small nozzle attached.

Split the dates down one side and remove the stones. Pipe the firm ganache into the centre to fill the dates and press to close. Ref