The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Honey mousse with roast dates, fig and hazelnuts


You'll need

5 egg yolks 200 gm honey 3 gelatine leaves (gold strength), softened in cold water 375 ml (1½ cups) pouring cream, whipped to soft peaks 4 small black figs, such as mission, halved 60 gm roasted hazelnuts, peeled and coarsely crushed   Roast dates Pinch each ground cinnamon, cloves and cardamom 12 fresh dates 450 ml freshly squeezed orange juice 150 ml freshly squeezed lemon juice 120 gm caster sugar 6 green cardamom pods, bruised 100 ml olive oil

Method

  • 01
  • Whisk egg yolks in an electric mixer until thick and pale (5-7 minutes). Combine honey and 75ml water in a saucepan and stir over medium heat until combined. Bring to the boil (be careful not to boil over) and cook until syrup reaches 115C on a sugar thermometer (7-10 minutes). With motor running, gradually pour syrup over yolks (reserving about 2 tbsp in saucepan). Squeeze excess water from gelatine, add to reserved syrup, stir to dissolve, then add to yolk mixture, whisking continuously until cold (7-10 minutes). Gently fold through cream, then spoon mousse into a 1.5-litre container, cover with plastic wrap and refrigerate until set (1-2 hours).
  • 02
  • For roast dates, preheat oven to 180C. Bring a small saucepan of water and ground spices to the boil. Add dates, then remove from heat and stand for 5 minutes. When cool enough to handle, peel, remove seeds and place in a small baking dish. Combine fruit juices, sugar, cardamom pods, 225ml water and 1 tsp salt in a saucepan and bring to the boil over medium heat, stirring to dissolve sugar. Pour over dates, cover with aluminium foil and roast until tender (6-8 minutes). Remove from oven, remove foil and cool completely in syrup. Remove dates with a slotted spoon and strain syrup through a fine sieve into a clean saucepan. Bring syrup back to the boil over medium heat and cook until reduced by half (15-20 minutes). Add olive oil and whisk to combine.
  • 03
  • Serve quenelles of honey mousse with roast dates and figs scattered with hazelnuts and drizzled with spiced syrup.

“On a trip to WA, we had a night out at Bistro Felix, rounded off by the oh-so-delicious date, fig and mousse dessert. Would Damien Young be willing to pass on the recipe?”
Davina Coles, via email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×