Name: Pistachio Blancmanges
Yield: Makes 8 servings
Ingredients: 1 1/2 cups shelled unsalted pistachios (not dyed red; 7 oz); 1 3/4 cups whole milk; 1/8 teaspoon almond extract; 1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope); 2 tablespoons cold water; 1/2 cup sugar; 1 cup chilled heavy cream; Accompaniment: brandied poached peaches; Garnish: chopped unsalted pistachios; 8 (4-oz) oval or round metal molds or ceramic ramekins; a thin fine-weave kitchen towel (not terry cloth)

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Pistachio BlancmangesMiki Duisterhof

Blancmange is a jellied molded pudding (similar to panna cotta) that is made with almonds and milk and served cold, often with a fruit sauce. Though it dates back to medieval times, blancmange became part of Jefferson's dessert repertoire after he encountered it during his years in Paris. Following his lead as an innovator, we made this version with pistachios instead of almonds, which gives the pudding a beautiful pale green hue and terrific flavor.

Active time: 1 hr Start to finish: 7 1/4 hr (includes chilling)

Cooks' notes:

• 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.

Recipe notes

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