Saffron domes with date and orange

Ingredients

Store Cupboard

  • 100g of caster sugar
  • 100g of honey
  • 40g of honey
  • 40g of egg yolks
  • 8g of gelatine leaves, soaked in cold water
  • 80g of egg yolks
  • 40g of caster sugar
  • 30g of ice cream stabiliser
  • 75g of soft light brown sugar
  • 5g of golden syrup
  • 10g of egg yolks
  • 90g of plain flour
  • 45g of pecan nuts, chopped
  • 100g of pistachio nuts
  • 20g of sugar
  • 50g of sugar
  • 8g of gelatine leaves, soaked in cold water
  • 50g of honey
  • 300g of sugar
  • toasted pine nuts

Beverages

  • 300g of orange juice
  • 100ml of prune juice
  • 100ml of orange juice
  • 10ml of water
  • 200g of orange juice
  • 150ml of water
  • 150ml of water

Fruit & Vegetables

  • 1 orange, segmented with each segment cut into thirds
  • 4g of orange zest
  • 50g of dates, chopped
  • 200g of dates, deseeded and roughly chopped
  • 2 oranges, zest cut into julienne
  • 4 dates, cut into slivers

Dairy

  • 160g of milk
  • 160g of cream
  • 240g of whipping cream, whipped
  • 400g of milk
  • 400g of cream
  • 60g of butter
  • 7g of milk
  • 125ml of whipping cream

Spices & Dried Herbs

  • 1 pinch of saffron
  • 1 pinch of saffron

Speciality Ingredients

  • 6g of orange blossom water
  • 10g of glycerine
  • 50g of concentrated passion fruit purée
  • 8g of ultratex
  • 2g of orange blossom water
  • edible flowers, such as yellow nasturtium

Bakery

  • 1g of baking powder