Chile-Ginger-Mint Jellies Recipe

Name: Chile-Ginger-Mint Jellies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 cup thinly sliced fresh ginger (about 4 ounces; no need to peel); 1/2 cup sugar; 1 to 2 tablespoons chopped serrano or jalapeno chiles, including seeds (see Cooks' notes); 1 cup fresh mint leaves; 2 1/4 teaspoons unflavored gelatin (almost one 1/4-ounce packet); 1 cup chilled heavy cream; 2 tablespoons confectioners' sugar; Thinly sliced candied ginger; Mint sprigs

Servings: persons

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

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.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups water, 1 cup thinly sliced fresh ginger (about 4 ounces; no need to peel), 1/2 cup sugar, 1 to 2 tablespoons chopped serrano or jalapeno chiles, including seeds (see Cooks' notes), and more.

Yes, Chile-Ginger-Mint Jellies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile-Ginger-Mint Jellies

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