Preparation
Step 1
Set a large heatproof bowl with the condensed milk over a pan of barely simmering water. Heat for 2 hours, whisking every 15 minutes until a deep golden colour.
Step 2
Remove from the heat and leave to cool slightly. Stir in the almonds, tip onto a sheet of baking paper and roll into a ball. Put in the fridge for 1 hour, then thinly slice.
Step 3
Whisk the double cream and orange blossom water until peaks form. Use a peeler to remove the zest of the orange and thinly slice into ribbons.
Step 4
Spoon the cream into the dates and top with the almond caramel and orange ribbons.
