Pistachio Blancmanges - pistachios

Method

• Put oven rack in middle position and preheat to 350F.
• 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 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.
• Sprinkle gelatin over cold water in a very small bowl or a cup and let stand 1 minute.
• Heat pistachio milk and sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved.
• Add gelatin mixture and cook, stirring, until gelatin is dissolved.
• 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.
• Remove bowl from ice water.
• 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.
• 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.