Espresso Gelées With Candied Pistachios Recipe

Cooking Directions

• STEP 1.In a saucepan, combine espresso, sugar, and gelatin. Heat until the gelatin and sugar are dissolved.
• STEP 2.Pour the mixture into individual serving glasses or molds. Refrigerate for at least 4 hours or until set.
• STEP 3.In a separate saucepan, melt butter and sugar. Add pistachios and cook until caramelized. Spread the pistachios on a baking sheet to cool.
• STEP 4.Once the gelées are set, top them with the candied pistachios. Serve chilled and enjoy!

Cooking Tips

• Make sure to use strong espresso for a more pronounced coffee flavor.
• You can adjust the sweetness of the gelées by adding more or less sugar to the mixture.
• To easily remove the gelées from the molds, dip the molds in warm water for a few seconds before unmolding.

Storage and Serving

• These espresso gelées can be stored in the refrigerator for up to 3 days.
• Serve the gelées chilled for the best texture and flavor.
• You can garnish the gelées with a dollop of whipped cream or a sprinkle of cocoa powder for an extra touch.