Make It: Kiss of Fire (Aperol and Cayenne Jellies)
August 19, 2013 //
Recipe adapted from L.A. Times
3/4 cup sugar
12 oz. Aperol
3/4 tsp cayenne
1/4 tsp chipotle powder
9 sheets of gold gelatin
Combine sugar and water in a sauce pan. Bring to just about a boil and remove from heat. Soften gelatin sheets in a bowl of water for 2 minutes, ring water out and mix them into the sugar syrup. Stir until gelatin is dissolved. Add Aperol, cayenne and chipotle powders to the syrup and stir to combine. Line a 8″x8″ pan with plastic wrap and pour mixture into the pan. You can also pour into individual silicone molds. Refrigerate overnight to set. To serve, cut into squares.
Optional sugar coating:
Pour a 1/2 cup of granulated sugar into a bowl. Add jellies a few at a time to coat. Shake off excess and coat a second time. Serve immediately.
Each little square has the sweet bitter flavor of the Aperol, but with an earthy fire from the powders. That cayenne heats hits the back of your throat for a nice spicy bite. You do not need to sugar coat them, but if you do, you could pass them off as elegant candies.