Halve the vanilla pods lengthwise and scrape out the grains with a knife. Cut the dates into fine rings. Wash the mint, shake dry and pluck the leaves. Rinse the oranges under hot water and pat dry. Peel one orange and cut the peel into thin strips. Peel both oranges completely so that the white skin is removed. Use a knife to cut between the membranes to segment the orange and release the fillets and squeeze the remaining juice out of the core.
Chop dates and heat in a pot with vanilla grains, vanilla pod and 500 ml of Oldenburger Fullcream Milk. Put pot aside and let rest for about 20 minutes.
In the meantime, beat Oldenburger SHANI Whipping Cream until stiff. Prepare gelatin with the remaining Oldenburger Fullcream Milk according to package instructions. Remove vanilla pod from the date-milk mixture. Then puree the mixture. Mix the gelatin mixture and the date puree in a bowl. Carefully fold in the Oldenburger SHANI Whipping Cream and keep covered for about 1 hour.
The Final Touch
Cut the dates into fine rings and mix with orange fillets, orange peel strips, honey, mint and orange juice. Arrange mousse with orange salad.
Tips from Chefs to Chefs
Dip a spoon in warm water before scooping out the mousse to form the perfect mousse egg-shape.