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Pistachio Blancmange

4 servings

Ingredients

• 250 g pistachios (finely chopped)
• 125 g sugar
• 0.75 l cream
• 30 g isinglass (dissolved)
• spinach green (for coloring) (as needed)

Instructions

1. Boil the finely chopped pistachios with the sugar in the cream for 30 minutes.
2. Press the cream through a cloth and, while still hot, mix with the dissolved isinglass.
3. The green color can be intensified with a little spinach green.
4. Garnish the unmolded blancmange with whipped cream.

Modernized from a treasured 19th-century German cookbook.