Chile-Ginger-Mint Jellies

From the kitchen of Carly

Spicy, floral, and refreshingly herbal, these wobbling jellies pack a punch of serrano heat mellowed by cool mint and peppery ginger. Topped with whipped cream and candied ginger, they're an elegant dessert that surprises with every spoonful.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 cups water
  • 11 cup thinly sliced fresh ginger (about 4 ounces; no need to peel)
  • 11/2 cup sugar
  • 1"1 to 2 tablespoons chopped serrano or jalapeño chiles, including seeds (see Cooks notes)", 1 cup fresh mint leaves
  • 12 1/4 teaspoons unflavored gelatin (almost one 1/4-ounce packet)
  • 11 cup chilled heavy cream
  • 1"2 tablespoons confectioners sugar", Thinly sliced candied ginger
  • 1Mint sprigs

Instructions

  1. Bring 2 1/2 cups water, ginger, sugar, and chiles to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and briskly simmer for 10 minutes. Stir in mint, then remove pan from heat. Cover pan with a lid and let stand for 15 minutes. Strain ginger-mint tea through a fine-mesh sieve into a large liquid measuring cup or bowl.

  2. Sprinkle gelatin over remaining 1/2 cup water in cleaned saucepan and let stand for 1 minute to soften. Heat mixture over medium heat, stirring, until gelatin is dissolved, then stir mixture into ginger-mint tea until combined well.

  3. Measure liquid, and if it's less than 2 1/2 cups, add more water. If it's more, don't worry. Let mixture cool for 30 minutes, then divide among six (6- to 8-ounce) serving glasses. Chill jellies in a small baking pan, tops of glasses covered with a sheet of paper towel secured by plastic wrap, until set, at least 4 hours.

  4. Beat cream with sugar in a bowl with an electric mixer until it just holds soft peaks. Top jellies with cream, candied ginger, and mint sprigs.