Pistachio Blancmange

Ten years ago, more or less, I was a successful executive living the dream. You know the one: where every aspect of your life is a tax write-off because
Evenings were spent dreaming about my dreams
swaying on the back of a pachyderm,
floating in rivers
briny air and olives of the Mediterranean
French sweets, and Moroccan spices
A day of rest.
That was another lifetime. One which inspires gratitude because; you can’t know sweet until you know salty.
This gorgeous blancmange handles them both with grace.

Pistachio Blancmange
1 ½ cup pistachios, toasted and skins removed
1 ¾ cup whole milk
1/8 tsp almond extract
generous pinch kosher salt
1 ¾ tsp unflavored gelatin
2 Tbs cold water
½ cup sugar
1 cup whipping cream—whipped to soft peaks

Place pistachios and milk in a blender and blend for a full 2 minutes. Line a sieve with a damp kitchen towel or cheesecloth and pour pistachio milk into it. Squeeze out milk and discard solids. Stir in almond extract and a pinch of salt. Sprinkle gelatin over cold water and let stand for 1 minute. In a saucepan over medium heat, 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 dishes. Let chill a minimum of 6 hours, or overnight.