coffee gelées
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • FOR THE CANDIED PISTACHIOS: 1½ teaspoons granulated sugar
  • 1½ teaspoons hot water
  • ¼ cup shelled pistachios
  • 1 tablespoon turbinado sugar
  • FOR THE GELÉE: 1 teaspoon unflavored powdered gelatin
  • 1 tablespoon cold water
  • ¼ cup sugar
  • 1 cup freshly brewed espresso*
  • FOR THE TOPPING: ¼ cup 2-percent Greek yogurt
  • ½ tablespoon confectioners' sugar (optional)**
  1. 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, then break into pieces.
  2. MAKE THE GELÉES 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.
  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. Makes 4 small, but satisfying, desserts.
* I tried using freshly brewed coffee, while similar, did not give quite the same deep flavor of espresso. Coffee works if you don't have espresso, but espresso is the better choice. The coffee brew also gave me a little sludge at the bottom of the gelees -- not exactly nice mouthfeel. Dare I say try this with instant espresso? I actually have some for another project, but I have yet to crack open the jar. ** I did not use any confectioners' sugar here, feeling that the sweetness of the candied nuts and the gelee was enough, and a nice contrast to the tang of the yogurt.
Recipe by story of a kitchen at