Honey Mousse with Roast Dates, Fig and Hazelnuts

Ingredients

• 5 egg yolks
• 200 gm honey
• 3 gelatine leaves (gold strength), softened in cold water
• 375 ml (1½ cups) pouring cream, whipped to soft peaks
• 4 small black figs, such as mission, halved
• 60 gm roasted hazelnuts, peeled and coarsely crushed
• Roast dates
• Pinch each ground cinnamon, cloves and cardamom
• 12 fresh dates
• 450 ml freshly squeezed orange juice
• 150 ml freshly squeezed lemon juice
• 120 gm caster sugar
• 6 green cardamom pods, bruised
• 100 ml olive oil