2-1/4 cups heavy cream
1/2 cup sugar
1/4 tsp salt
1/2 cup shelled salted pistachios, chopped
1 strip, 2x1 inch, of lemon or orange peel, or 1 tsp lemon juice
1 cup buttermilk
1 packet powdered unflavored gelatin (2 Tbsp)
4 oz mascarpone cheese, room temperature
Place cream, sugar, salt and nuts in a large saucepan and bring just to a simmer over medium low heat. Allow to sit for at least an hour or overnight in refrigerator. When ready to proceed with recipe, strain cream using a fine mesh strainer, into a large bowl. Pour cream into a measuring cup and add additional cream if needed to measure 2 cups. See tip about nuts
Place buttermilk in a small bowl, sprinkle gelatin over top and allow to bloom for about 5-10 minutes. In the meantime, pour cream mixture back into saucepan, add the zest strip if using and heat over medium heat just until small bubbles start forming around the edge of the pan.
Whisk the buttermilk/gelatin mixture into the warm cream. Whisk in the mascarpone until smooth. Whisk in the lemon juice if using. Strain mixture through the fine-mesh strainer to remove bubbles and catch any undissolved gelatin or cheese or the zest strip if using. Ladle mixture into six to eight 1/2 cup to 3/4 cup serving dishes. Let cool, then refrigerate for at least 3-4 hours or overnight until firm.
Garnish with any of the following: Pistachio/White Chocolate Bark or Candied Spice Pistachios, ripe figs, fresh pitted cherries, honey drizzle.
TIP: Use the pistachios to make a compound butter. Soften 1 stick of unslated butter (8 Tbsp). Place nuts, softened butter and a pinch of salt into a food processor. Process until nuts are finely ground and everything is well mixed. Using a spatula, form a log of butter onto plastic wrap. roll into a cylinder and refrigerate. Use for regular toast, a bagel, French Toast or anything you would like to use it own.