Hi all - I just made some pistachio milk* and boy did it turn out well. I got to thinking that it would do well in a flan-like application, but I'd rather not dilute the flavor with eggs and dairy (and the gelatin panna cotta route never seems that attractive). Any thoughts on alternative thickeners to use? Carageenan perhaps? Any guidelines on proportions would be appreciated too.
Chris
* 1 cup shelled pistachios, soaked overnight then blended in 4 cups water (including the soaking liquid). Add salt, honey, ground cardamom etc. Strain/filter (I use my Buckner rig).
