Popping dates

The Transform scenario features closed-loop industrial production, and there is virtually no pollution. CO₂^{} is captured and transformed into other useful products, such as for example popping sugar. In this dish the sugar comes in a lavish chocolate coating, as a sprinkle on the sweet Mazafati dates stuffed with rough sesame tahini. A dish that metamorphoses within your mouth and a symbol of the ultra-boutiqueness of some of the Transform's gastronomy.

Ingredients

• 500 g Mazafati dates
• 1 small jar of thick (non-liquid) tahini (sesame paste)
• a few teaspoons of chocolate-coated popping sugar

Preparation

Pit the dates beforehand and keep cool and dry. Just before serving fill each date with a small amount of tahini (using a big syringe or a small teaspoon).

Serving

Spread on a large lightly coloured serving plate and prinkle the stuffed dates with popping sugar.

Sourcing

Dates came from a Pakistani shop in Molenbeek, Belgium. Tahini was bought in the Natural Corner organic shop and popping sugar from Mmmmh, both in Brussels, Belgium.

🍴

This recipe is part of 🍴Food Futures > Tasting Tomorrow