Friday, December 22, 2006

Espresso Gelee With Candied Walnuts

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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 Walnuts
Adapted from Food and Wine Magazine recipe here

1 teaspoon unflavored powdered gelatin
1 tablespoon cold water
1/4 cup sugar
1 cup freshly brewed espresso

1/4 2% Greek yogurt
1/2 tablespoon confectioners sugar

Candied Walnuts
See December 13, 2006 post here

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 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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