Pistachio Blancmanges

Name: Pistachio Blancmanges
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 2 teaspoons unflavored gelatin (from a 1/4-oz envelope); 237 milliliters chilled heavy cream; 8 servings Accompaniment: brandied poached peaches; 355 milliliters shelled unsalted pistachios (not dyed red; 7 oz); 8 servings Garnish: chopped unsalted pistachios; 118 milliliters sugar; 2 Tbsps cold water; 414 milliliters whole milk

Pistachio Blancmanges might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains about 9g of protein, 24g of fat, and a total of 380 calories. A mixture of almond extract, pistachios, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Put oven rack in middle position and preheat to 350°F. Oil molds and line bottom of each with an oval of wax paper.

Ingredients you will need

Cooking Oil

Equipment you will use

Wax Paper

Oven

Spread pistachios on a baking sheet and toast until nuts are fragrant but not colored, 4 to 5 minutes.

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Pistachio Nuts

Spread

Toast

Nuts

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Baking Sheet

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

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Dry Seasoning Rub

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Bowl

Blend nuts with milk in a blender or food processor 2 minutes. Rinse kitchen towel under cold water and wring out as much water as possible. Line a large sieve with towel, then set sieve over a bowl or large glass measure and pour pistachio mixture into towel. Wrap towel up and around mixture and, working over sieve, squeeze pistachio milk (about 1 cup) from towel into bowl, discarding ground pistachios. Stir in almond extract and a pinch of salt.

Ingredients you will need

Almond Extract

Pistachio Nuts

Water

Milk

Nuts

Salt

Wrap

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Food Processor

Kitchen Towels

Blender

Sieve

Bowl

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

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Gelatin

Water

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Bowl

Heat pistachio milk and sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved.

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Pistachio Nuts

Sugar

Milk

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Sauce Pan

Add gelatin mixture and cook, stirring, until gelatin is dissolved.

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Gelatin

Transfer to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until mixture is the consistency of raw egg white.

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Egg Whites

Water

Ice

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Bowl

Remove bowl from ice water.

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Water

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Bowl

Beat cream in another bowl with an electric mixer until it just holds stiff peaks, then whisk one fourth of cream into pistachio mixture to lighten. Fold in remaining cream gently but thoroughly and spoon mixture into molds. Chill blancmanges, covered with plastic wrap, until set, at least 6 hours.

Ingredients you will need

Pistachio Nuts

Cream

Wrap

Equipment you will use

Hand Mixer

Plastic Wrap

Whisk

Bowl

Working with 1 blancmange at a time, run tip of a thin knife between each custard and metal mold. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen custard. Keeping mold tilted, invert a dessert plate over mold, then invert blancmange onto plate.

Ingredients you will need

Custard

Equipment you will use

Knife

• Blancmanges (in molds) can be chilled up to 2 days. • If you're short on time, it's not necessary to turn blancmanges out onto plates — they can be eaten out of the molds.