pistachio blancmanges

1 ½ cup pistachios, toasted and skins removed

1 ¾ cup whole milk

1/8 tsp almond extract

pinch salt

1 ¾ tsp unflavored gelatin

2 Tbs cold water

½ cup sugar

1 cup whipping cream—whipped to soft peaks

Blend pistachio and milk for 2 minutes.  Line a sieve with a damp kitchen towel or cheesecloth and pour pistachio milk into it.  Squeeze milk out and discard solids.  Stir in almond extract and pinch of salt.  Sprinkle gelatin over cold water and let stand 1 minute.

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 cups.  Let chill minimum of 6 hours, or overnight.