Spicy Mexican Coffee Gelée

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.

Prep Time 15

Chill Time 4

Total Time 4 15

Servings Servings

¼ cup brown sugar packed
1 cup heavy whipping cream chilled
½ Aji Panca chile toasted and crushed with a mortar & pestle (or 1/4 of a pasilla), optional

Get Recipe Ingredients

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.