Technique
Date Caramel Mousse Cups Recipe
15 to 18 medium/300 grams whole Medjool dates
Ingredients · Servings 6
- 15 to 18 medium/300 grams whole Medjool dates
- Boiling water
- 1 ¾ cups/446 grams plus ⅓ cup/86 grams heavy cream, divided
- ¼ packed cup/59 grams light brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Mini pretzels, for serving
Method · 0 h 50 min
- Split open each date and remove the pit. Add the pitted dates to a heat-proof bowl and cover with boiling water. Soak until softened, about 8 minutes.
- Add 1¾ cups of cream to a food processor and whip to soft peaks, about 45 seconds. Scrape down the sides of the bowl and continue whipping for 20 to 30 seconds more, to medium-stiff peaks. Add the whipped cream to a mixing bowl.
- Add the softened dates to a mesh strainer and allow the excess liquid to drain. Gently press the dates with a spatula to squeeze out any clinging liquid. In the same food processor bowl (no need to clean or wipe it), add the dates, brown sugar, vanilla and salt, and blend for 90 seconds, until smooth. Add the remaining ⅓ cup of cream and pulse until combined.
- Add ½ cup/120 grams of date caramel purée to a piping bag (or skip the piping bag and follow the instructions in the next step). Add the remaining date caramel to the whipped cream and fold, using a flexible silicone spatula, until combined.
- Pipe or spoon swirls of date caramel against the inside of six (8-ounce) dessert glasses, reserving some for topping. Divide the date whipped cream between the glasses (a heaping ½ cup in each) and top with remaining date caramel. Chill for at least 30 minutes (or up to 2 days), then serve garnished with whole and crushed pretzels. (Alternatively, the whip can be spread on a larger platter, chilled and then topped with pretzels before serving for a more transportable casserole-style dessert.)
- Step 1. Split open each date and remove the pit. Add the pitted dates to a heat-proof bowl and cover with boiling water. Soak until softened, about 8 minutes.
- Step 2. Add 1¾ cups of cream to a food processor and whip to soft peaks, about 45 seconds. Scrape down the sides of the bowl and continue whipping for 20 to 30 seconds more, to medium-stiff peaks. Add the whipped cream to a mixing bowl.
- Step 3. Add the softened dates to a mesh strainer and allow the excess liquid to drain. Gently press the dates with a spatula to squeeze out any clinging liquid. In the same food processor bowl (no need to clean or wipe it), add the dates, brown sugar, vanilla and salt, and blend for 90 seconds, until smooth. Add the remaining ⅓ cup of cream and pulse until combined.
- Step 4. Add ½ cup/120 grams of date caramel purée to a piping bag (or skip the piping bag and follow the instructions in the next step). Add the remaining date caramel to the whipped cream and fold, using a flexible silicone spatula, until combined.
- Step 5. Pipe or spoon swirls of date caramel against the inside of six (8-ounce) dessert glasses, reserving some for topping. Divide the date whipped cream between the glasses (a heaping ½ cup in each) and top with remaining date caramel. Chill for at least 30 minutes (or up to 2 days), then serve garnished with whole and crushed pretzels. (Alternatively, the whip can be spread on a larger platter, chilled and then topped with pretzels before serving for a more transportable casserole-style dessert.)
