Espresso Gelées with Candied Pistachios

I’m elated that it’s finally October, and I get to kick off my traditional month of spooky, orange and black-themed seasonal goodies. When I saw this Food & Wine recipe for Espresso Gelées with Candied Pistachio, I knew it would make for just the right kind of chilled and refreshing spooky treat for these hot early-October Los Angeles days. Though they recommend pouring the gelée into espresso cups, I knew my pumpkin-shaped ramekin would be the perfect serving piece for this Halloween-worthy sweet!
Espresso Gelées with Candied Pistachios

CANDIED PISTACHIOS
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons hot water
1/4 cup shelled pistachios
1 tablespoon turbinado sugar

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

TOPPING
1/4 cup 2-percent Greek yogurt
1/2 tablespoon confectioners' sugar

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.

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.

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.

Top: Steady Retro Black Hearts Only Mesh Knit Top
Skirt: Hell Bunny 1950s Black Halloween Print Harlow High Waist Swing Skirt
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills Brow Definer in Ebony