False rice pudding
Place the fresh dates in a vacuum pack with the milk and cream and cook in the Roner at 65ºC / 149ºF for 1 hour, then strain, retaining the liquid. Cook the pasta in the resulting cooking liquid over a low heat until al dente.
Marzipan
Soak the Marcona almonds for 3 hours, then dry and grind. Add the sugar and knead for about 15 minutes until the mixture comes together and does not stick to your hands. Form into a roll about 2 cm / 0.8 in in diameter, place on an oven pan and bake at 280ºC / 536ºF for 10 minutes. Leave to cool.
Cinnamon snap
Soften the butter, then mix with the sugar and flour to form a dough. Roll out until very thin and bake at 190ºC / 374ºF for 4-5 minutes.
Plate the false rice pudding. Sprinkle with icing sugar and caramelize. Grate marzipan over the top, covering almost all the surface of the rice. Finish with the cinnamon snap and a few dried flower petals.
Chef's Remark:
"At Christmas, in true Toledo tradition, my father always brought out a selection of almond sweets, and almonds have always been one of my favorite nuts for desserts. They are the inspiration for this dish, but they also takes us to Elche, an important production area for both Marcona almonds and dates. This dessert has been on our menu since 2005."
Preparation by: Rodrigo de la Calle
Pedro Ximénez, Vors 30 años (DO Jerez-Xérès-Sherry), by Bodegas Harveys. This golden wine with a greenish sparkle is dry and offers aromas of crystallized fruit and nuts. It brings together the different textures and aromas as if by magic, and ends with a lingering aftertaste.
