Pistachio Pudding

Method

1. Blitz 25 g of the pistachios in a small grinder to a fine, slightly damp meal — stop before it turns to paste. Roughly chop the remaining 5 g and set aside for the top.
2. In a small bowl, whisk 12 g of cornflour with about 3 tablespoons of the 200 ml of cold milk until completely smooth and lump-free.
3. Pour the remaining milk into a small heavy saucepan with the ground pistachios, 25 g of caster sugar and 1 pinch of salt. Set over a medium-low heat and warm, stirring, until steaming but not boiling, about 3 minutes, so the pistachios infuse.