Date Mousse
Ramadan is a sacred month of fasting, reflection, and togetherness, observed by Muslims worldwide. From dawn to dusk, fasting is not just as an act of discipline, but as a means of spiritual connection. One of the most beautiful traditions of Ramadan is breaking the fast with dates—a practice rich in both meaning and nourishment.
Since dates are at the heart of this month, I wanted to create something simple yet indulgent using luscious Medjool dates. This dessert is rich, so a little goes a long way! And if you have extra time, this silky mousse can be transformed—layer it into trifles, spread it over cakes, or enjoy it simply with fresh fruits. However you choose to serve it, it’s a sweet little way to elevate your iftar or dessert table 🍯🌙✨
Hope its a beautiful month for all!
Recipe by: Ismat Awan
Images by: Zain Xayub
Serves: 6 (it’s a decadent mousse so a little goes a lot way)
Time: 30 minutes
Ingredients:
225g medjool dates, pitted (approx. 12-14 dates/1 packed cup)
1 x 270ml can coconut cream
½ tsp salt
300ml thickened cream
Almond or pistachio biscuits, or your choice of biscuit
Fruits, optional
Method:
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In a small sauce pot on low heat, bring the dates, salt and coconut cream to a gentle simmer for 5 minutes. Remove from the heat and allow to cool for another 5 minutes.
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Using a blender, small food processor or stick blender, carefully blend the softened dates and coconut cream together until smooth.
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Place in the freezer for 15 minutes to cool the date caramel down so its cool to touch.
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While the date caramel is cooling, use a hand mixer or stand mixer (or whisk, if you have the time and want the bicep burn!) + a large bowl and whip the thickened cream to soft yet firm peaks.
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Fold the date caramel into the whipped cream. Gently fold the two together to retain the airness of the mousse.
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Serve up in your favourite dessert glasses or serving dish and top with your preferred biscuits or nuts. I’m using the Italian selection of biscuits from Harris Farm - so yum!
