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,...
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