Medjool date syllabub with sesame glass

Medjool date syllabub with sesame glass

By
From
Moorish
Serves
4
Photographer
Mark Roper

We love the soft, bulky mounds of whipped cream that make up a syllabub. Although they are usually made with white wine or Marsala and lemony or fruity flavours, syllabubs also work well with this rich toffee-ish date confit.

This is another good dinner-party pudding, as you need to make it ahead of time and it needs nothing in the way of last-minute preparation. The sesame glass is very pretty and once it’s made, you can stick it in the freezer where it will keep indefinitely

Date confit

Ingredients

Quantity Ingredient
125ml water
100g caster sugar
200g fresh medjool dates, pitted
150ml fresh orange juice
1 lemon, juiced

Syllabub

Quantity Ingredient
1 lemon, peel and juiced
60ml frangelico or kahlua
1 tablespoon caster sugar
300ml pure cream

Sesame glass

Quantity Ingredient
200g caster sugar
2 tablespoons sesame seeds

Method

  1. To make the date confit, put the water and sugar in a saucepan and bring to the boil until the sugar dissolves. Add the dates, orange and lemon juices and stir well. Cover the surface with a circle of greaseproof paper to keep the dates submerged and to stop a skin from forming during cooking. Bring the mixture back to the boil, lower the heat and simmer gently for 15–20 minutes until the dates are meltingly soft. Remove the pan from the heat and allow to cool. When cold, pick out the dates, remove their skins, chop them finely and return them to the syrup.
  2. To make the syllabub, combine the lemon peel and juice, Frangelico or Kahlua and sugar in a bowl, cover with cling film and leave overnight. The following day, remove the peel and pour in the cream. Whip the syllabub until it becomes bulky and forms soft peaks. Carefully swirl the date confit through the syllabub and pour into serving glasses. Refrigerate for about 12 hours.
  3. When you are ready to make the sesame glass, preheat the oven to 150°C.
  4. Line a baking sheet with silicon or greaseproof paper. Using a sieve, dust the sugar evenly over the paper and put in the oven for 15–20 minutes. You will need to turn the tray every 5 minutes or so, to ensure the sugar melts evenly. After about 15 minutes, the sugar will be just starting to colour very palely around the edges. Sprinkle over the sesame seeds and return to the oven for the remaining time. Take the tray out of the oven and allow it to cool down. Peel away the paper and break the toffee into large shards. Store in an airtight container, layered between greaseproof paper, and freeze.
Tags:
Malouf
Greg
Lucy
Moorish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again