Pistachio Blancmanges

Pistachio Blancmanges
Photo by Miki Duisterhof


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

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


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