Espresso Gelées with Candied Pistachios


  • 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


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