Date Milk Cream, Date Puree, Pistachio

Recipe by: Ossiano Restaurant

Serves: Serves: 4-6


Date ice cream:


Date puree:

Candied pistachios:

Lemon curd:

To serve:

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    Date ice cream
    1. For the date ice cream, place dates in a bowl, pour in hot tea, then cover with plastic wrap, and set aside for 30 minutes to marinate.
    2. Strain through a fine sieve and discard tea. Place dates and milk in a saucepan and bring milk to the boil.
    3. Meanwhile, whisk yolks, sugar, glucose, and milk powder in a bowl.
    4. Slowly whisk milk mixture into bowl with egg yolk mixture until combined. Transfer mixture to a clean saucepan and place over low heat. Cook until custard thickens and coats the back of a spoon, stirring constantly.
    5. Chill over an ice bath until cold, stirring occasionally.
    6. Churn cooled custard in an ice cream machine according to manufacturer’s instructions. Freeze until firm.
    1. For the pannacotta, soak gelatine in a bowl of cold water for 5 minutes until softened. Drain, squeezing out any excess water, and set aside.
    2. Place 350g of the cream, lemon rind, vanilla bean and seeds in a saucepan set over medium-low heat, and bring to a gentle simmer. Reduce by a third to about 250ml (1 cup) of mixture. Strain through a fine sieve, and discard solids.
    3. Place chocolate in a bowl, pour in hot cream mixture, and allow to sit for 2-3 minutes. Stir until chocolate has melted and is incorporated.
    4. Heat milk in a small saucepan until hot, then remove from heat. Add gelatine, stirring until dissolved. Stir mixture into white chocolate cream until combined. Set bowl in a bowl of iced water to cool mixture quickly, stirring occasionally.
    5. Meanwhile, whip remaining 150g cream and icing sugar in the bowl of an electric mixer fitted with a whisk attachment, to firm peaks. Once chocolate mixture is at room temperature, fold in whipped cream to combine. Transfer to a deep tray and refrigerate for at least 90 minutes or until set.
    Date puree
    1. For the date puree, place all ingredients in a small saucepan set over medium heat. Bring to a simmer, and cook for 25 minutes or until dates are completely soft. Transfer to a blender, and puree until smooth. Transfer to a disposable piping and set aside until needed.
    Candied pistachios
    1. For the candied pistachios, preheat oven to 180C.
    2. Place pistachios in a saucepan of water and bring to the boil. Drain and remove skins.
    3. Combine sugar and 25ml water in a saucepan set over medium heat, stirring until sugar dissolves. Cook for 5 minutes until syrup thickens slightly.
    4. Toss pistachios in syrup, then strain through a sieve. Spread pistachios onto a tray lined with baking paper. Roast for 8-10 minutes or until golden. Set aside to cool completely. *Alternatively, you can purchase blanched pistachios.
    Lemon curd
    1. For the lemon curd, soak gelatine in a bowl of cold water for about 5 minutes or until softened. Drain, squeezing out any excess water. Set aside.
    2. Place lemon juice, egg and sugar in a small saucepan set over medium heat, whisking to combine. Cook until mixture reaches 82C, whisking constantly.
    3. Transfer to a clean bowl, whisk in gelatine until dissolved, then whisk in butter one piece at a time until combined. Transfer curd to a disposable piping bag, and refrigerate until needed.
    To serve
    1. To serve, smear pannacotta onto base of bowls. Dot with date puree and lemon curd. Scatter with candied pistachios, berries and jasmine. Arrange 3 meringues on top, then dot with date puree and lemon curd. Garnish with microcress and serve with date ice cream.
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