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