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1
Put oven rack in middle position and preheat to 350F.
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2
Oil molds and line bottom of each with an oval of wax paper.
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3
Spread pistachios on a baking sheet and toast until nuts are fragrant but not colored, 4 to 5 minutes.
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4
Transfer to a bowl and cool completely.
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5
Rub off and discard any skins.
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6
Blend nuts with milk in a blender or food processor 2 minutes.
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7
Rinse kitchen towel under cold water and wring out as much water as possible.
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8
Line a large sieve with towel, then set sieve over a bowl or large glass measure and pour pistachio mixture into towel.
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9
Wrap towel up and around mixture and, working over sieve, squeeze pistachio milk (about 1 cup) from towel into bowl, discarding ground pistachios.
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10
Stir in almond extract and a pinch of salt.
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11
Sprinkle gelatin over cold water in a very small bowl or a cup and let stand 1 minute.
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12
Heat pistachio milk and sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved.
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13
Add gelatin mixture and cook, stirring, until gelatin is dissolved.
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14
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.
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15
Remove bowl from ice water.
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16
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.
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17
Fold in remaining cream gently but thoroughly and spoon mixture into molds.
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18
Chill blancmanges, covered with plastic wrap, until set, at least 6 hours.
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19
Working with 1 blancmange at a time, run tip of a thin knife between each custard and metal mold.
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20
Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen custard.
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21
Keeping mold tilted, invert a dessert plate over mold, then invert blancmange onto plate.
