Espresso Gelées with Candied Pistachios

Ingredients

• ¼ cup 2-percent Greek yogurt
• ½ tablespoon confectioners' sugar
• 1 cup(s) freshly brewed espresso
• 1 tablespoon(s) turbinado sugar
• 1 tablespoon(s) cold water
• ¼ cup shelled pistachios
• 1.5 teaspoon(s) granulated sugar
• + 3 more ingredients
• • 1.5 teaspoon(s) hot water
  • ¼ cup sugar
  • 1 teaspoon(s) unflavored powdered gelatin

MAKE THE CANDIED PISTACHIOS: Preheat the oven to 350. Line a cookie sheet with parchment paper. In a bowl, stir the granulated sugar with the hot water. Add the pistachios and turbinado sugar; stir to coat. Spread the pistachios on the cookie sheet and bake until crisp, about 8 minutes. Let cool,...

View full recipe at Food & Wine