Coffee jello – who knew? This quick recipe for Spicy Mexican Coffee Gelée is a real game changer if you want to impress some peeps. And definitely don’t sleep on the brown sugar whipped cream because it helps cool down the heat and quite frankly it’s delectable.
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
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
- 2 cups cold brewed strong coffee
- 1 Thai chile
- ½ cup granulated sugar
- ¼ cup water + 1 tablepsoon divided
- 1 ½ teaspoons unflavored gelatin
- 2 teaspoons Mexican vanilla or other good vanilla
- ¼ cup brown sugar packed
- 1 cup chilled heavy whipping cream
- ½ 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.