Date and pistachio cream for cakes and crumbles

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

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    Serves: 6 

    • 85ml milk
    • 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

    Prep:20min  ›  Cook:7min  ›  Ready in:27min 

    1. 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.

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