Place the paste in a circular baking tin of 10 cm diameter. Pour the melted Gourmet Butter on top. Put in the oven at 180°C (356°F) for 12 minutes until the paste has a nice golden colour. Add the honey.
Spicy Crème Brûlée
Mix all the ingredients together and follow the cooking advice on the packaging of the Crème Brûlée.
Whip the Excellence Whipping Cream with the spices then put aside. Mix the gelatine and the water then put aside as well. Mix together the egg whites with the honey in a hot-water bath until the mixture becomes hot; then transfer into a blender and blend at average speed until it becomes a shiny mousse with a beak-shaped top. Mix the dates well in a blender until a mousse is obtained. Melt the gelatine and incorporate it into the date mousse followed by the whipped cream. Fold up the meringue in half.
Mix all the ingredients together.
At low speed, mix all the ingredients together in a bowl until a paste is obtained. Shape a small ball of 3 g and a string of 17 cm long and 10 g then put them in the oven at 170°C (338°F) until the paste takes a nice golden colour. Once out of the oven, roll the string around the 5 cm diameter circle to give it shape.
Pour the spicy creme brulee half way into a dome shaped mould. Place in the freezer for 2 hours. Once out of the freezer, fill it with the date mousse and place it back into the freezer for 2 hours. Unmould. Make the almond-chocolate icing and finally decorate with the tuile biscuit.