Espresso Gelee With Candied Walnuts

A nice low fat, low calorie dessert to have after a rich meal. I doubled the ingredients for the gelee and served it in small cups. The candied walnuts add a nice sweet crunch and the Greek yogurt gives the gelees a wonderful creamy richness.Espresso Gelee With Candied WalnutsAdapted from Food and Wine Magazine recipe hereGelee1 teaspoon unflavored powdered gelatin1 tablespoon cold water1/4 cup sugar1 cup freshly brewed espressoTopping1/4 2% Greek yogurt1/2 tablespoon confectioners sugarCandied Walnuts See December 13, 2006 post hereIn 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 gelees until set on top, about 2 hours. Cover with plastic wrap and chill until thoroughly set, about 4 hours.For the topping, stir the yogurt with the confectioners sugar until thoroughly mixed. Top each gelee with a dollop of yogurt and the candied walnuts.

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