Make this light, creamy mousse featuring the natural sweetness of dates and the floral aroma of orange blossom water, a simple yet elegant Middle Eastern dessert.
Author:emilyharrison
Prep Time:20 min
Cook Time:0 min
Total Time:4 hr 20 min
Yield:4 servings 1x
Category:Dessert
Method:Chilling
Cuisine:Lebanese
Diet:Vegetarian
Ingredients
Scale
1 cup soft Medjool dates, pitted
1/2 cup hot water
1 teaspoon vanilla extract
1 tablespoon orange blossom water
1/4 teaspoon ground cardamom
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar (optional, for extra sweetness)
Instructions
Soak the pitted dates in the hot water for 15 minutes to soften them completely.
Transfer the dates and the soaking water to a food processor or high-speed blender. Process until you achieve a very smooth, thick paste. Scrape down the sides as needed.
Add the vanilla extract, orange blossom water, and ground cardamom to the date paste. Blend briefly to combine the flavors. Set the date mixture aside to cool completely in the refrigerator (about 30 minutes).
In a separate, chilled bowl, pour the cold heavy whipping cream. Using an electric mixer, beat the cream until soft peaks form. If using, gradually add the powdered sugar while beating until stiff peaks form.
Gently fold one-third of the whipped cream into the cooled date mixture to lighten it.
Carefully fold the remaining whipped cream into the date mixture in two additions, working until just combined and no white streaks remain. Do not overmix to keep the mousse airy.
Spoon the Lebanese date blossom mousse into individual serving glasses or ramekins.
Chill the mousse in the refrigerator for at least 4 hours, or until firm.
Notes
Use high-quality Medjool dates for the best natural sweetness and texture in this natural date sweetener recipe.
If you prefer a stronger floral note, substitute rose water for half of the orange blossom water.
For a garnish, sprinkle with chopped pistachios or a few dried rose petals before serving.
This recipe works well as a no bake Lebanese treat.