About this recipe:This lovely date and pistachio cream is thick and utterly delicious. Perfect with crumbles and cakes for an extra treat.
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.