Pistachio Sauce

• 75 g (3 oz) shelled pistachio nuts
• 25 g (1

Blanch the pistachio nuts in boiling water for 1 minute. Drain, then rub them between a tea cloth to remove some of the skins. Blend or process the pistachios and almonds with a few tablespoons of the sugar. Add a few tablespoons of milk and process to a smooth paste. Heat the milk with the nut paste to just below boiling point. Cover and leave to infuse for 15 minutes. Reheat the milk again to