For most of the day yesterday, I was experimenting with different kinds of nut mousses. I came up with a Frangelico - hazelnut mousse, that would be great with a dark chocolate cake or genoise, an Amaretto-almond paste mousse laced with a bit of orange rind, and an awesome bittersweet chocolate- chestnut mousse, but one nut has me completely stumped. I can't seem to get a pistachio mousse to taste right. I first tried grinding the nuts into a paste with some sugar, then incorporating the paste into some pastry cream in which I infused the milk/cream mixture with pistachio nuts beforehand, then strained. I then folded in some whipped cream, but it still didn't have enough of a pistachio flavor for me. Does anyone out there have any advice or tried and true formulas for a pistachio mousse, or a thick pistachio flavored curd? Thanks in advance.