Lebanese cuisine is renowned for its sophisticated use of floral waters, nuts, and dried fruits, and this Date and Orange Blossom Mousse perfectly captures those elegant flavors in a light, creamy dessert that feels both exotic and comforting. Medjool dates provide natural sweetness and a caramel-like depth, while orange blossom water adds that distinctive floral aroma that immediately transports you to the Middle East. The mousse itself is silky smooth and cloud-like, with a texture that literally melts on your tongue. Unlike heavy, overly sweet desserts, this mousse is refined and balanced, with the dates providing richness without cloying sweetness and the orange blossom adding perfume without being overwhelming. It’s the kind of dessert that impresses dinner guests but requires no baking and relatively little hands-on time. Whether you’re serving it at the end of an elaborate Lebanese feast or as a standalone treat, this mousse delivers sophistication in every spoonful.
This recipe makes six servings and takes about 20 minutes of active preparation plus at least four hours of chilling time, making it perfect for preparing ahead of dinner parties. Each serving contains approximately 295 calories, giving you an indulgent yet relatively light dessert that won’t leave you feeling uncomfortably full.
1. Ingredients for the Mousse
- Medjool dates – 1 cup (about 12 dates, pitted and chopped)
- Boiling water – 1/2 cup
- Heavy whipping cream – 2 cups (very cold)
- Cream cheese – 4 ounces (softened to room temperature)
- Powdered sugar – 1/3 cup
- Orange blossom water – 2 teaspoons (adjust to taste)
- Vanilla extract – 1 teaspoon
- Ground cinnamon – 1/4 teaspoon
- Salt – 1/8 teaspoon
2. Ingredients for Garnish
- Chopped pistachios – 1/3 cup (toasted)
- Dried rose petals – 2 tablespoons (food-grade, optional)
- Orange zest – 1 tablespoon
- Whipped cream – for topping
- Whole Medjool dates – for decoration
- Edible gold leaf – small pieces (optional, for special occasions)
3. Prepare and Soften the Dates
Remove the pits from the Medjool dates if they’re not already pitted. Chop them roughly into small pieces, about quarter-inch chunks. The dates don’t need to be perfectly uniform since you’ll be blending them. Place the chopped dates in a heatproof bowl and pour the boiling water over them. Stir to make sure all the dates are submerged. Let them soak for 15 to 20 minutes until they’re very soft and the water has cooled to room temperature. This soaking process softens the dates completely and creates a syrupy liquid that will blend smoothly into the mousse. Medjool dates are naturally very sweet and have a caramel-like flavor that’s perfect for desserts.
4. Blend the Date Mixture
Transfer the soaked dates along with all their soaking liquid to a food processor or high-powered blender. Add the softened cream cheese, powdered sugar, orange blossom water, vanilla extract, ground cinnamon, and salt. Blend on high speed for about one to two minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth with no chunks of dates remaining. The mixture should look like a thick, tan-colored paste with a consistency similar to hummus. Taste it at this point and adjust the orange blossom water if needed. Orange blossom water varies in intensity by brand, so start conservatively. You want a noticeable floral aroma but not something that tastes like perfume or soap.
5. Chill Your Mixing Bowl
For the fluffiest whipped cream, your bowl and beaters need to be very cold. Place a large metal mixing bowl and the beaters from your electric mixer in the freezer for at least 15 minutes while the dates are soaking. Cold equipment helps the cream whip up faster and achieve maximum volume. This step makes a real difference in the final texture of your mousse. If you forget to chill the bowl, you can pour the cream into a metal bowl set over another bowl filled with ice water, though pre-chilling is easier.
6. Whip the Cream
Pour the very cold heavy whipping cream into your chilled bowl. Using an electric mixer on medium-high speed, beat the cream until soft peaks form. This takes about two to three minutes. Soft peaks means when you lift the beaters, the cream forms peaks that curl over at the tips rather than standing straight up. Don’t over-whip or the cream will become grainy and eventually turn into butter. You want it thick and billowy but still smooth and creamy. The cream should have roughly doubled in volume.
7. Fold in the Date Mixture
Add about one-third of the date-cream cheese mixture to the whipped cream. Using a large rubber spatula, gently fold it in with a motion that cuts down through the center, sweeps along the bottom, and brings the mixture up and over. Rotate the bowl as you fold. This gentle folding motion incorporates the heavy date mixture without deflating all the air you just whipped into the cream. Once that first third is mostly incorporated with just a few streaks remaining, add another third and fold again. Finally, add the last third and fold until the mousse is uniform in color with no streaks. The mousse should be light, airy, and a beautiful pale tan color.
8. Portion into Serving Glasses
Spoon or pipe the mousse into six individual serving glasses, dessert cups, or ramekins. For an elegant presentation, use a piping bag fitted with a large round or star tip to pipe the mousse in decorative swirls. If you don’t have a piping bag, simply spoon the mousse in and smooth the tops with the back of a spoon. Fill the glasses about three-quarters full to leave room for garnishes. Using individual portions makes serving easy and looks more elegant than one large bowl. Clear glass cups or wine glasses show off the beautiful color of the mousse.
9. Chill to Set
Cover each serving glass with plastic wrap, being careful not to let the wrap touch the surface of the mousse or it will stick and mar the smooth top. Refrigerate for at least four hours, but preferably overnight. This chilling time is essential because it allows the mousse to firm up to the perfect spoonable consistency and lets all the flavors meld together beautifully. The orange blossom flavor will become more pronounced and harmonious after sitting. The mousse can be made up to two days ahead, which makes it perfect for entertaining.
10. Toast the Pistachios
While the mousse is chilling, prepare your garnishes. Place the chopped pistachios in a small dry skillet over medium heat. Toast them for three to five minutes, stirring frequently, until they’re fragrant and slightly darker in color. Watch them carefully because nuts burn quickly. Toasting intensifies the pistachio flavor dramatically and adds a wonderful crunch. Once toasted, transfer them immediately to a plate to cool completely. Pistachios are a classic garnish in Lebanese desserts and their bright green color contrasts beautifully with the tan mousse.
11. Prepare Additional Garnishes
If you’re using dried rose petals, make sure they’re food-grade and organic, not roses that have been treated with pesticides or chemicals. Gently crumble them between your fingers if they’re in large pieces. The rose petals add a romantic, Middle Eastern touch and a subtle floral note that complements the orange blossom. Zest an orange using a microplane to get fine, fragrant shreds of peel. Have your whipped cream ready if you’re adding an extra dollop on top. For a truly special presentation, you can place a small piece of edible gold leaf on top of each mousse for a touch of luxury.
12. Garnish and Serve
Remove the mousse from the refrigerator about ten minutes before serving so it’s not ice cold, which allows the flavors to be more pronounced. Remove the plastic wrap carefully. Add a small dollop of whipped cream to the center of each mousse if desired. Sprinkle generously with the toasted pistachios, letting some cascade down the sides. Add a few dried rose petals and a pinch of orange zest to each serving. For extra elegance, you can place a whole Medjool date on the rim of the glass or cut one in half and fan it on top of the mousse. If using gold leaf, apply it last with tweezers as the final touch of glamour.
13. Serving Suggestions
Serve the mousse with small spoons and perhaps some crisp cookies on the side like Lebanese butter cookies, biscotti, or delicate wafer cookies. Turkish coffee or mint tea pairs beautifully with this dessert. The mousse is quite rich despite being light in texture, so the portions don’t need to be huge. These elegant individual servings are perfect as they are. The combination of creamy mousse, crunchy pistachios, and fragrant orange blossom creates a sophisticated finish to any meal.
14. Nutritional Information Per Serving
- Calories – 295
- Protein – 3 grams
- Total fat – 18 grams
- Saturated fat – 11 grams
- Carbohydrates – 33 grams
- Fiber – 2 grams
- Sugar – 29 grams
- Cholesterol – 60 milligrams
- Sodium – 75 milligrams
15. Helpful Tips
Medjool dates are essential for this recipe because they’re the sweetest, most caramel-like variety of dates. They’re larger, softer, and more flavorful than other varieties like Deglet Noor. Look for Medjool dates that are plump, glossy, and soft rather than dry and shriveled. They should yield to gentle pressure and feel slightly sticky. If your dates are a bit dry, the soaking in hot water will rehydrate them perfectly. Fresh dates work beautifully but are seasonal and harder to find, while dried Medjool dates are available year-round. Orange blossom water is a distilled water infused with orange blossoms that’s used extensively in Middle Eastern and Mediterranean cooking. It has a delicate, floral, slightly citrusy aroma that’s distinctly different from orange extract or orange juice. You can find it in Middle Eastern markets, specialty food stores, or online. A little goes a long way, so start with less than you think you need and add more to taste. Different brands vary significantly in strength. Too much orange blossom water will make the mousse taste soapy or perfume-like, so err on the side of caution. If you can’t find orange blossom water, you can substitute with rose water, though the flavor will be different, or use extra vanilla extract and add some orange zest, though you’ll lose that distinctive Middle Eastern character. The cream cheese in this recipe might seem unusual for mousse, but it serves multiple purposes. It adds body and richness, helps the mousse hold its shape, provides a slight tanginess that balances the sweet dates, and makes the mousse more stable so it doesn’t weep or separate. Make sure it’s fully softened to room temperature before blending or you’ll have lumps. Full-fat cream cheese works best because low-fat versions can make the texture grainy. Whipping the cream to soft peaks rather than stiff peaks is important because you’ll be folding in the date mixture, and the mousse will firm up during chilling. Over-whipped cream that’s gone to stiff peaks will make the mousse dense and heavy rather than light and airy. Watch your cream carefully and stop as soon as soft peaks form. The folding technique is crucial for maintaining the airiness of the mousse. Use a gentle hand and resist the urge to stir vigorously. It’s okay if the mixture isn’t perfectly uniform after the first addition. With patient folding, it will come together without deflating the whipped cream. Ground cinnamon adds warmth and depth that complements the dates beautifully. It’s a common spice in Middle Eastern desserts and enhances the natural caramel notes in the dates. You could also add a tiny pinch of cardamom for extra complexity if you love that spice. For a dairy-free version, you can use coconut cream instead of heavy cream. Chill a can of full-fat coconut milk overnight, then scoop out just the solid cream that rises to the top, discarding the liquid. Whip it just like regular cream. Substitute the cream cheese with cashew cream made from soaked and blended cashews. The result won’t be identical but will be delicious in its own right. This mousse can be made in one large serving bowl instead of individual portions. Use a trifle dish or beautiful serving bowl and present it family-style at the table. The presentation won’t be quite as elegant, but it’s easier and works well for casual gatherings. You can create layers by alternating mousse with chopped pistachios or crushed cookies for a different presentation. For a more intense date flavor, increase the dates to one and a quarter cups. For a lighter, less sweet version, reduce them to three-quarters cup. The beauty of this recipe is its flexibility. You can adjust the sweetness, the floral intensity, and the richness to suit your preferences. Leftover mousse keeps well in the refrigerator for up to three days, though it’s best within the first two days. The texture may become slightly denser as it sits, but the flavor actually improves as it has more time to develop. This dessert represents the sophisticated side of Middle Eastern cuisine, where simple ingredients are transformed through careful technique and distinctive flavoring into something elegant and memorable. The combination of dates and orange blossom water is classic throughout Lebanon, Syria, and neighboring countries, appearing in countless desserts, pastries, and sweets. This mousse captures those traditional flavors in a format that feels contemporary and refined.
