- 300g pitted dates
- 90g water
- 9g ginger juice
- 1.2g salt
- 1g black peppercorns
- 0.2g cardamom pods
date puree
John Barton
6th February 2012
date puree
this is a nice date puree that can be used for sticky toffee pudding
Ingredients
Method
vacuum seal all ingerdients together
cook sous vide in 80'C bath for 2hours
blend in food processor
refrigerate until needed
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