Active Time
20 MIN
Total Time
35 MIN
Yield
Serves : 4
© James Baigrie

How to Make It

Step 1    MAKE THE TOPPING

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, then break into pieces.

Step 2    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 gelées until set on top, about 2 hours. Cover with plastic wrap and chill until thoroughly set, at least 4 hours longer.

Step 3    MAKE THE TOPPING

In a bowl, stir the yogurt with the confectioners' sugar. Top each gelée with a dollop of yogurt, sprinkle with the candied pistachios and serve.

Notes

One serving 130 cal, 4 gm fat, 0.5 gm sat fat, 23 gm carb, 1 gm fiber.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5