Bill’s Vanilla, Pistachio And Rosewater Sundae

By Ellie Schneider
18th Dec 2013

Deliciously sweet and scented, renowned restaurateur Bill Granger, shares his mouth-watering vanilla, pistachio and rosewater sundae recipe. Topped with crispy filo wafers, this sundae is ideal as a light, yet sophisticated ending to the Christmas meal.

Serves 6.
6 sheets filo pastry
Light flavoured oil, for brushing
Icing sugar, to dust
250g soft dried dates, roughly chopped
1 cinnamon stick
1 thick slice fresh ginger
2 teaspoons rosewater
500g tub of good quality vanilla ice cream
50g pistachio nuts, chopped

*Preheat oven to 200 degrees. Tear the filo sheets randomly, brush with oil, transfer to a greased baking sheet and cook for 8-10 minutes or until crisp and golden. Remove from the oven, cool then dust with icing sugar.

*Place the dates into a pan with 100ml cold water, the cinnamon and ginger. Heat gently for 10 minutes. Remove the cinnamon stick and ginger. Use the back of a spoon to break the dates up. Cook until soft and pulpy. Allow to cool, and then stir in the rosewater.

*Serve scoops of ice cream with date sauce, crisp filo and pistachio nuts scattered on top.

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