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


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
you can't know
until you know

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


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