Spicy Mexican Coffee Gelée

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…

Ok, it’s evident that I am in love with the amazing people at Marx Foods.  Not only are they great, but their products are incredible.  No I wasn’t paid to say this.  Honest!  


Anyway, I decided that I wanted to make a dessert for the Fire on Ice contest, but decided against making ice cream (which was my first thought) and went down the coffee gelée path instead.  What’s not to love about a cold gelatinous treat?  If you’re a child of the 70’s you probably grew up on the stuff.  Well, not this fancy pants, I bet.  In the mail came a large box of spicy goodness!  Tons of chiles to choose from and almost impossible to narrow down to a few.  But I did, and landed on the Thai Chile that is full of fire-y goodness and the Aji Panca that is a sweeter chile to adorn the top of the whipped cream.  The result of the gelée is cold, sweet, spicy and well, if I could lick out this glass, I totally would.  In case you’re wondering, I always eat my creation while I type up the post.  It works for me.  

So what do you think?  I wish I could invite each and every one of you over to have one with me.  I really do!
 
Spicy Mexican Coffee Gelée

Yield: Makes 3 cups

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.

Ingredients

    For Gelee:
  • 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)
    • For topping:
  • 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)

Instructions

  1. 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.
  2. In a small dish add 1 tablespoon COLD water and sprinkle the gelatin over the top. Set aside.
  3. 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.
    4. Topping:
  4. 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.
https://www.farmgirlgourmet.com/2012/07/spicy-mexican-coffee-gelee.html
Disclaimer: For my participation in the challenge I was provided a box of assorted dried chiles.  I was not compensated for my participation nor for a positive review of Marx Foods or their products.  If I win the challenge I will receive my choice of 2lbs of Frozen Huckleberries, a case of Passion Fruit, a Japanese Juice Sampler, an Ultimate Chile Head Sampler, or 5lbs of Fresh Horseradish.
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