Pistachio Blancmanges

Ingredients

• 1 thin fine-weave kitchen towel (not terry cloth)
• 1 ¾ cups whole milk
• ¹/₈ teaspoon almond extract
• 8 4-oz oval or round metal molds or ceramic ramekins
• chopped unsalted pistachios
• 1 ½ cups shelled unsalted pistachios (not dyed red)
• 1 ¾ teaspoons unflavored gelatin
• + 4 more ingredients
• • 1 cup heavy cream
  • brandied poached peaches
  • 2 tablespoons water
  • ½ cup sugar

Put oven rack in middle position and preheat to 350°F. Oil molds and line bottom of each with an oval of wax paper. Spread pistachios on a baking sheet and toast until nuts are fragrant but not colored, 4 to 5 minutes. Transfer to a bowl and cool completely. Rub off and discard any skins. Blend n...

View full recipe at Epicurious