Wednesday, May 4, 2011

pistachio blancmange

10 years ago
more or less
i was a successful executive
living the dream
you know the one
where every aspect of your life
is a tax write-off
because

you
.
have
.
no
.
life

evenings were spent
dreaming about my dreams

swaying on the back of a pachyderm 
floating in rivers
briny air and olives of the mediterranean
french sweets and moroccan spices
a day of rest

that was another lifetime
one which inspires gratitude
because 
you can't know
sweet
until you know
salty

this gorgeous blancmange
handles them both
with grace

pistachio blancmange
1 ½ cup pistachios, toasted and skins removed
1 ¾ cup whole milk
1/8 tsp almond extract
 generous pinch kosher salt
1 ¾ tsp unflavored gelatin
2 Tbs cold water
½ cup sugar
1 cup whipping cream—whipped to soft peaks

place pistachios and milk in a blender and blend for a full 2 minutes.  line a sieve with a damp kitchen towel or cheesecloth and pour pistachio milk into it. squeeze out milk and discard solids.  stir in almond extract and pinch of salt.
sprinkle gelatin over cold water and let stand 1 minute.
 in a saucepan over medium heat, heat milk and sugar until sugar is dissolved.  add gelatin and stir until it is dissolved, do not overheat.  remove from heat and cool until just thickened.  fold in whipped cream. spoon into serving dishes.  let chill minimum of 6 hours, or overnight.

you may wish to decorate with silver leaf, ground pistachios or ground almonds






9 comments:

  1. This is the thing my dreams are made of...grown up pistachio pudding...no more combining the mix and milk in a jar and shakin' it up... awesome.

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  2. The writing is as delicious as the recipe sounds. Now I can ponder life while my mouth is watering...yum!

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  3. Wow I haven't heard the word "blancmange" forever. Growing up It was widely used where I come form but not now. The dessert looks great and pistachios sound like an amazing addition!

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  4. I honestly don't know which made me swoon more -- the dreamy imagery from that sweet time in your life, or the description of your pistachio-blancmange. I'll take a hearty helping of each, please!

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  5. I'm back in the salty from the sweet, but this recipe reminds me of the sweet. Great post and recipe!

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  6. Christy-Your post is so poetic, I just love reading it, and then... you present this gorgeous and elegant "pistachio blancmange" which is so smooth, creamy, and dreamy...the name "pudding" would not be justice to call it that, so BLANCMANGE, it is...smiles...!

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  7. I love pistachio and this looks delicious. It's really hot today and this would hit the spot!

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  8. Mmm, add a little chocolate to that and I bet you'd have a dream come true.

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  9. foodnessgracious- it is amazing that some of the best desserts from around the world are simply unknown or forgotten here in the US. i love being able to evoke a memory for someone with my food. i am so glad you stopped by...thanks for letting me know you did!

    ReplyDelete

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