Denise says:
A last minute Pesach dessert is always welcome especially when there is still a long list of jobs to do before Yom Tov.
When it comes to Pesach cooking, think positively about what you can have rather than what you can’t. You will find the list and variations are endless!
Dates are the fruit of the date palm tree. They have firm sweet flesh and a long inedible stone. They are mainly cultivated in the deserts of Israel and other hot countries.
Fresh dates should be plump and shiny with smooth golden brown skins. Remove the skin if tough, then slit open the date and remove the stone with the point of a knife.
Dates can be eaten raw, used in salads, or sweets or they may be stuffed with cream cheese, pates or pastes.
Pesach Friendly
Parev Friendly
Must be made in advance
Preparation Time: 20 minutes plus soaking
Cooking Time: 5 minutes plus 2 hours chilling
Serves:4
Ingredients:
100g (4 oz) Chopped dates or apricots if preferred3 tablespoons – kosher for Pesach Brandy
125g (4 ½ oz) Plain dark chocolate
1 large egg – separated
30g caster sugar
200ml (7 fl oz) whipping cream or Rich’s non –dairy cream
50g (2 oz) Grated chocolate – for dusting
Method
1)Put the dates in a small bowl and cover with the brandy. Leave to soak for a minimum of 2 hours.2)Transfer the dates and the brandy to a food processor and whizz together until a paste has formed.
3)Melt the chocolate in a double- boiler or microwave. Remove from the heat and set aside.
4)Beat in the egg yolk and sugar. Stir in the melted chocolate and date mixture.
5)Whip the cream until it holds its shape. Add to the chocolate mixture.
6)In a separate clean bowl, whisk the egg white until firm peaks form. Carefully fold into the chocolate delight.
7)Spoon into individual glasses or one large bowl.
8)Place in the refrigerator to chill for a minimum of 2 hours or overnight.
To Serve the Stylish Way: Dust with grated chocolate and serve with your favourite plain Pesach biscuits.