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Date and Cardamom Soufflé

Serves 6 Prep 50 mins Cook 30 mins
  • 1 egg yolk
  • ¾ cup Néstle dessert and cooking cream
  • 2 Tblsp castor sugar
  • 30g chopped dates
  • ½ tsp vanilla essence
  • 60g chopped dates
  • 30g 55% dark chocolate (melted)
  • 1 cup Néstle Evaporated Milk
  • 2 egg yolks
  • 3Tblsp castor sugar
  • ¼ tsp ground cardamom
  • 4 Tblsp Néstle cocoa powder
  • 3 egg whites
  • 15g castor sugar
  1. Date Cream- In a medium saucepan, whisk together, egg yolk, sugar, dessert cream and vanilla essence. Cook on medium heat, strirring to a thin cream consistency. Remove from the stove and pour into a bowl, stir in then chopped dates. Cover the surface of the cream with plastic wrap. Set aside at room temperature until ready to serve

  2. Butter 6 ramekins, and dust with brown sugar. Place them in the freezer. Preheat your oven to 180 °C, thermofan

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

  4. In a large bowl, whisk together, egg yolks, castor sugar, 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

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

  6. Using a hand mixer fitted with a whisk attachment, whisk the egg whites and castor sugar to stiff peaks

  7. Gently fold in the egg whites into the date cream, in 3 parts.Divide evenly between the 6 ramekins and bake for 20 min. Serve immediately.

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

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