For the toffee mousse, heat the sugar in a pan to make a light caramel. Add 200ml of cream then remove from the heat. Add the gelatine leaves then allow to cool. Once cool, fold in the whipped cream and pour into moulds. Leave to set for 12 hours before serving.
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Step 2
For the pudding, pre-heat the oven to 150°C/300°F/Gas Mark 2. Soak the dates in the hot water, coffee granules, vanilla essence and brown sugar for 1 hour then blend into a smooth purée.
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Step 3
Beat the eggs and butter together for 10 minutes to create a smooth paste, then add the flour, bicarbonate of soda and date purée. Beat for a further 5 minutes then pour into a tin 20cm x 20cm (1/2 inch deep) and back for 30 minutes.
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Step 4
For the toffee sauce, heat the sugar in a pan to make a light caramel. Add the butter, cream and vanilla pod and bring to the boil. Pass through a sieve to create a smooth sauce and pour over the pudding.
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Step 5
For the coffee snap, heat the sugar in a pan to make a light caramel. Remove from the heat and add the crushed coffee beans. Pour onto silicone paper and allow to cool.
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Step 6
Once the caramel has cooled, blend the hazelnuts to a fine dust and then sieve onto the caramel. Bake for 4 minutes at 150°C/300°F/Gas Mark 2 until it resembles a sheet. Leave to cool then wrap around the toffee mousse and serve with the pudding.