Ingredients:

  • 200g Medjool dates, pitted and tightly packed (approx. 1 cup)
  • 120ml boiling water
  • 15ml Lebanese Orange Blossom Water
  • 1.5g sea salt
  • 1.3g ground cinnamon
  • 360g 0% fat Greek yogurt
  • 6g vanilla bean paste
  • 15g shelled pistachios, roughly chopped
  • 2g orange zest, finely grated
  • 1g dried edible rose petals

Instructions:

  1. Place the 200g pitted Medjool dates in a heat proof bowl and pour the 120ml boiling water over them.
  2. Let the dates sit for 10 minutes, then stir in the 1.5g sea salt, 1.3g ground cinnamon, and 15ml orange blossom water. Wait until the water is no longer steaming before adding the floral water to preserve its scent.
  3. Transfer the date mixture to a blender and process on high for 2 minutes until the paste is completely smooth and glossy.
  4. In a separate large bowl, whisk the 360g Greek yogurt with the 6g vanilla bean paste until it looks airy and light.
  5. Add one third of the date paste to the yogurt and stir gently to loosen the mixture.
  6. Fold in the remaining date paste using a spatula, moving in a circular motion until no white streaks remain.
  7. Roughly chop the 15g pistachios. You want a mix of dust and larger pieces to create that satisfying shatter when you eat.
  8. Spoon the mousse into four glass bowls and refrigerate for at least 30 minutes until the texture is set and firm.
  9. Just before serving, sprinkle each bowl with the 2g orange zest, chopped pistachios, and 1g dried rose petals. Serve immediately while the nuts are still crunchy.