Date and Cardamom Soufflé
- 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
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
Butter 6 ramekins, and dust with brown sugar. Place them in the freezer. Preheat your oven to 180 °C, thermofan
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.
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
Remove from the heat and pour the cooked cream over the melted chocolate, stick blend
Using a hand mixer fitted with a whisk attachment, whisk the egg whites and castor sugar to stiff peaks
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.
To serve, dust with icing sugar and drizzle the date cream over.