This lovely date and pistachio cream is thick and utterly delicious. Perfect with crumbles and cakes for an extra treat.
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55g caster sugar
150g stoned dates
75g unsalted pistachio nuts, shells removed
1 teaspoon vanilla extract
1 pinch ground nutmeg
300ml extra thick double cream, whipped
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Method Prep:20min › Cook:7min › Ready in:27min
In a saucepan over a medium heat, combine the milk and sugar and stir until it dissolves. Allow to cool, then transfer to a food processor. Blend together with the dates, pistachios, vanilla extract and nutmeg. Combine with the whipped cream and whisk until fully blended. Serve.