In 2014, I was invited at a media lunch organized by Natural Delights Medjool Dates, held at Montreal cooking school and boutique La Guilde Culinaire. The date-centric, 7-course lunch developed by local celebrity chef Jonathan Garnier featured many spectacular recipes which you can find by doing a search, keyword “Dates”, on this blog.
It should be noted that, for the event per say, chef Jonathan Garnier turned the almond-date milk into a sorbet and the fondant into a mousse (!), with hot chocolate sauce poured on top to burst the chocolate sphere right in front of us. Impressive! The recipe below is less labour-intensive, thank God. The photographs depict the event recipe, with the fondant served in a chocolate shell instead of baked in a ramekin. At home, you’ll want to simply bake the fondant, then serve it with warm almond-milk poured over. Enjoy!
Plating of choco mousse sphere
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