12 dried Medjool dates, pitted 2 tablespoons Al Wazir Extra Virgin Olive Oil ½ cup mascarpone cheese, at room temperature 1-2 tablespoons of Jabal el Sheikh Honey 4 tablespoons pomegranate seeds 3 tablespoons walnuts, chopped ¼ teaspoon flaky sea salt, such as Maldon salt 2 tsps. Maille Honey mustard
Make With
Preparation
Preheat the oven to 350 °F.
Place dates in a small baking sheet. Drizzle them with Al Wazir Olive Oil.
Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes.
Mix the mustard with the mascarpone cheese, fill each date with a teaspoon. Top the dates with Jabal el Sheikh Honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt.
250g of Panzani Cannelloni 400g of pitted, blended dates 200g of grilled and chopped walnuts 150g of butter 10g of powdered Cinnamon 1 dash of nutmeg 2 Cinnamon Stick 4 drops of Yamama Orange Blossom Water 25g of sweetened condensed milk
25cl Syrup: 25cl of water 250g of granulated sugar 1 star anise 2 cinnamon sticks 2 drops of Yamama Orange Blossom Water
Make With
Preparation
Cook the pasta in salted boiling water along with 2 drops of orange blossom and 2 cinnamon sticks for 30 mins
Prepare syrup: Heat the sugar, star anise, cinnamon sticks, and 2 drops of orange blossom in 25 cl of water for 10 mins. As soon as the sugar has melted, remove from heat and let the blend cool
Mix the dates, walnuts, cinnamon, nutmeg, 2 drops of orange blossom, and butter together in a bowl and stuff the cannelloni with the mixture. Lay them out on an oiled tray, drizzle with the syrup and put them in the oven for 3 to 5 mins on 180 º
Arrange the cannelloni on a plate and garnish with caramel
¾ of a 4/4 tin of Pears St Mamet ½ box of fresh raspberries, or ½ box of Raspberry St Mamet 300g of ice cubes 80 to 100g of cane sugar 20 to 25cl of fresh water Mint Grenadine and sugar for decoration
Make With
Preparation
Pour the St Mamet pears into your blender with their juice.
Add raspberries, ice cubes, sugar and fresh water.
Mix 2 minutes to obtain a very smooth mixture.
Dip the edges of your glass or cup in grenadine then in sugar.
Decorate with a fresh mint bouquet and drink with a straw.