Pistachio Blancmanges

Sastojci

Pistachio Blancmanges

Makes 8 servings

Ingredients:

1 1/2 c shelled unsalted pistachios (not dyed red; 7 oz)

1 3/4 c whole milk

1/8 t almond extract

1 3/4 t unflavored gelatin (from a 1/4-oz envelope)

2 T cold water

1/2 c sugar

1 c chilled heavy cream

Special equipment: 8 (4-oz) oval or round metal molds or ceramic ramekins; a thin fine-

weave kitchen towel (not terry cloth)

Accompaniment: brandied poached peaches

Garnish: chopped unsalted pistachios

Preparation:

Put oven rack in middle position and preheat oven to 350. Oil molds and line bottom of

each with an oval of wax paper.

Spread pistachios on a baking sheet and toast until nuts are fragrant but not colored, 4

to 5 mins. Transfer to a bowl and cool completely. Rub off and discard any skins.

Blend buts with milk in a blender or food processor 2 mins. Rinse kitchen towel under

cold water and wring out as much water as possible. Line a large sieve with towel.

Wrap towel up and around mixture and, working over sieve, squeeze pistachio milk

(about 1 c) from towel into bowl, discarding ground pistachios. Stir in almond extract

and a pinch of salt.

Sprinkle gelatin over cold water in a very small bowl or a cup and let stand for 1 min

until mixture is the consistency of raw egg white. Remove bowl from ice water. Heat

pistachio milk and sugar in a small saucepan over moderately low heat, stirring, until

sugar is dissolved and gelatin is dissolved. Transfer to a metal bowl set in a large bowl

of ice and cold water and cool, stirring constantly, just

it just holds stiff peaks, then whisk one fourth cream into pistachio mixture to lighten.

Fold in