Buttermilk date cream

Buttermilk date cream

By
From
Encyclopedia of Food and Cookery
Serves
8

The combination of buttermilk and orange juice always gives a marvellous flavour, and the addition of fresh dates puts this superb dessert in the dinner party class.

Ingredients

Quantity Ingredient
165g sugar
125ml water, plus 80 ml extra
1 1/2 tablespoons powdered gelatine
250ml buttermilk
170ml orange juice
pinch salt
250ml cream
270g fresh dates, stoned and cut into slivers
1 orange, for decoration (optional)
125ml water, for decoration (optional)
1 tablespoon sugar, for decoration (optional)

Method

  1. Heat sugar with 125 ml water, stirring until sugar has dissolved. Bring to the boil and remove from heat. Soften gelatine in 80 ml cold water for 10 minutes. Stir gelatine mixture into sugar syrup until dissolved, then combine with buttermilk, orange juice and salt. Chill mixture until it thickens to the consistency of unbeaten egg white, but do not let it set. Whip cream until it holds soft peaks and fold it into buttermilk mixture with slivered dates. Pour into a serving bowl. Cover and chill until set.
  2. Optional decoration: zest an orange, using a vegetable peeler. Cut zest into fine matchstick lengths and cook gently in water with sugar for about 5 minutes or until the zest becomes clear. Peel white pith from orange and cut between the dividing membranes to take out skinless segments. Arrange in a cartwheel fashion on the dessert and strew over the drained strips of zest.
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