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

(printable recipe)

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