Treat your loved ones to a delicious healthy dessert this upcoming festive season. Chiva-Som’s Sticky Date Pudding is taken from our 'Cooking with Light' recipe collection by Chef Paisarn.
Ingredients:
55 g Brown rice flour
1 tbsp Cocoa
1 tsp Baking soda
1 tsp Baking powder
¼ tsp Ground ginger
2 Egg yolks
60 g Fine brown sugar
2 eggs whites
125 g Dates, diced then soaked in 60 ml hot water for 30 minutes
1 2/3 tbsp Coconut oil
8 scoops Passion fruit sorbet
Sliced dates, for garnish
Mint leaves, for garnish
Caramel sauce:
100 ml Honey
1 tbsp Lime juice
1 tsp Nutmeg
75 ml Purified water
Cooking with Light recipe collection by Chef Paisarn
Instructions:
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To make the caramel sauce, place the honey in a saucepan over medium heat and cook until it smells slightly burnt.
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Add the lime juice, nutmeg and water and simmer until the mixture becomes thick. Turn off the heat and allow to cool.
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To make the pudding, preheat the oven at 120 c. Place the flour, cocoa, baking soda, baking powder and ground ginger in a bowl and mix well, then set aside. Whisk the egg yolks with 30 g of brown sugar until the mixture becomes pale, then set aside.
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Whisk the egg whites with the remaining brown sugar until they form stiff peaks, then set aside.
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Place the dry ingredients, egg yolk mixture, soaked dates (including soaking water) and coconut oil in a bowl and stir until combined. Gently fold in the egg whites until they are well incorporated. Pour the mixture into small pudding moulds and bake for 15 minutes, or until cooked.
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To serve, pour some caramel sauce on a dessert plate and top with a pudding. Place a scoop of passion fruit sorbet to the side of the pudding. Garnish with crushed pistachios, dates and mint leaves.
Nutrients Per Serving:
Kilocalories 114 Kcal
Protein 1 g
Carbohydrate 24 g
Fat, total 2 g