Espresso Gelées with Candied Pistachios

Name: Espresso Gelées with Candied Pistachios
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsps confectioners sugar; 237 milliliters freshly brewed espresso; 1 teaspoon unflavored powdered gelatin; 2 teaspoons granulated sugar; 59 milliliters 2-percent Greek yogurt; 59 milliliters shelled pistachios; 59 milliliters sugar; 1 Tbsp turbinado sugar; 1 Tbsp cold water; 2 teaspoons hot water

Espresso Gelées with Candied Pistachios might be just the beverage you are searching for. Watching your figure? This gluten free recipe has 125 calories, 4g of protein, and 4g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of pistachios, water, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

MAKE THE TOPPING

Preheat the oven to 35

Equipment you will use

Oven

Line a cookie sheet with parchment paper. In a bowl, stir the granulated sugar with the hot water.

Ingredients you will need

Granulated Sugar

Water

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Baking Paper

Baking Sheet

Bowl

Add the pistachios and turbinado sugar; stir to coat.

Ingredients you will need

Turbinado Sugar

Pistachio Nuts

Spread the pistachios on the cookie sheet and bake until crisp, about 8 minutes.

Ingredients you will need

Pistachio Nuts

Spread

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Baking Sheet

Oven

Let cool, then break into pieces.

MAKE THE TOPPING

In a small glass bowl, sprinkle the gelatin over the cold water and let stand until softened, about 5 minutes. Stir the sugar into the espresso until dissolved. Stir in the gelatin until dissolved and pour into 4 espresso cups. Refrigerate the geles until set on top, about 2 hours. Cover with plastic wrap and chill until thoroughly set, at least 4 hours longer.

Ingredients you will need

Espresso