Date and cardamom souffle

Date Cream INGREDIENTS

1 egg yolk

¾ cup Nestlé dessert & cooking cream 2 tbs castor sugar

30g chopped dates

½ tsp vanilla essence

METHOD

In a medium saucepan, whisk together, egg yolk, sugar, Nestlé Dessert & Cooking Cream dessert and vanilla essence. Cook on medium heat, stirring to a thin cream consistency. Remove from the stove and pour into a bowl, stir in the chopped dates. Cover the surface of the cream with plastic wrap. Set aside at room temperature until ready to serve.

Souffle INGREDIENTS

60g chopped dates

30g 55% dark chocolate (melted) 1 cup Nestlé evaporated milk

2 egg yolks

3 tbs castor sugar ¼ tsp ground cardamom

4 tbs Nestlé cocoa powder 3 egg whites

15g castor sugar

METHOD

1. Bu er six ramekins and dust with brown sugar. Place in the freezer. Preheat oven to 180°C.

2. In a medium saucepan, add Nestlé evaporated milk, dates and ground cardamom. Bring to a simmer, remove from heat, cover the saucepan with a plate and set aside for 15 minutes. Blend the mixture using a stick blender.

3. In a large bowl, whisk together, egg yolks, castor sugar, Nestlé cocoa powder and ½ cup of date milk. Pour the mixture back into the saucepan and cook, stirring, on medium heat until you have a creamy consistency.

4. Remove from the heat and pour the cooked cream over the melted chocolate, stick blend.

5. Using a hand mixer fi ed with a whisk a achment, whisk the egg whites and castor sugar to stiff peaks. 6. Gently fold in the egg whites into the date cream, in three parts.

Divide evenly between the six ramekins and bake for 20 min. Serve immediately.

7. To serve, dust with icing sugar and drizzle the date cream over.