Marx Foods reached out to the food blogging community and asked if anyone was up to the challenge of taking fire-y hot chiles and making them cold. Being that I always love a good food challenge (Note to Chopped Producers: PICK ME) I was instantly game for the challenge. I had no clue what I would make, but I was down.
After all, I’ve been down the Marx challenge road before. Case in point…
- Capricious Chocolate Challenge
- Morel Recipe Challenge
- Virtual Potluck Marx Foods Mystery Box Challenge
This is an easy recipe to make, but requires some time to chill so plan ahead. Your guests will be surprised by the hint of spice.
- 2 cups cold brewed strong coffee
- 1 Thai chile
- 1/2 cup granulated sugar
- 1/4 cup water + 1 tablepsoon (divided)
- 1 1/2 teaspoons unflavored gelatin
- 2 teaspoons Mexican vanilla (or other good vanilla)
- 1/4 cup brown sugar, packed
- 1 cup chilled heavy whipping cream
- 1/2 Aji Panca chile, toasted and crushed with a mortar & pestle (or 1/4 of a pasilla)
- In first saucepan bring the coffee and chile to a boil over medium-high heat. In the second, add the 1/4 cup of sugar and water to a low boil over medium heat, until the sugar is dissolved. Turn off the heat on both and leave on the stove.
- In a small dish add 1 tablespoon COLD water and sprinkle the gelatin over the top. Set aside.
- In a medium metal bowl, add the coffee & sugar water and stir in the vanilla. Remove the thai chile and discard. Add the bloomed gelatin and stir until dissolved. Divide the gelée among 6 small dishes, or 4 medium sized and place in the refrigerator for 4-8 hours, until set. (4 hours will be soft set). When ready to serve, make the topping, divide among dishes and serve immediately.
- In a medium bowl whisk (or use a hand beater) the brown sugar and heavy cream together until it holds soft peaks. Divide among dishes and serve immediately.