Espresso Date Pudding
15-013
Group Boiled dates
Ingredient
KG
Dates
0.138
APITO EXPRESSO PASTE
0.015
Water
0.200
Total Weight: 0.353
Group Pudding
Ingredient
KG
%
BAKELS CHOCOLATE LAVA CAKE MIX
0.250
100.00
All Purpose Flour
0.010
4.00
Oil
0.125
50.00
Water
0.100
40.00
Dates (boiled)
0.138
-
Total Weight: 0.623
Group Zabaglione
Ingredient
KG
%
All purpose cream (whipped)
0.011
-
Egg Yolk
0.036
-
Sugar
0.006
-
Rhum
0.002
-
Date puree
0.006
-
Total Weight: 0.060
Group Date puree
Ingredient
KG
%
Dates (pitted)
0.002
-
Water
0.004
-
Total Weight: 0.006
How to do it:
Pudding:
1. Combine dates, water, and Apito Expresso Paste in a saucepan.
2. Boil until soft.
3. Combine Bakels Chocolate Lava Cake Mix, all purpose flour, oil, and water.
4. Mix on low speed for 1 minute. Shift to high speed and mix for 3 minutes.
5. Add boiled dates and mix for 15-30 seconds.
6. Deposit in greased and floured tins.
7. Bake at 180°C until done.
Zabaglione:
1. Heat egg yolks and sugar in a double boiler.
2. In a mixing bowl, whip all purpose cream until light and fluffy.
3. Fold the date puree in the whipped cream.
4. Whip the heated egg yolks and sugar mixture in a mixing bowl until light and fluffy.
5. Carefully fold in the whipped cream-dates puree mixture.
6. Fold in rhum.
Date Puree:
1. Boil dates and water.
2. Puree the mixture in a food processor.
Yield: 6 pieces x 105g
