[CH] pieeeee, and two recipes for CH coffee desserts

raincrone@juno.com
Sat, 26 May 2001 06:00:03 -0400 

> I've been wondering about a hab-strawberry >flavor.  Or maybe scotch 
bonnets 
> would be better for that.

For strawberries, I'm not sure how the hab flavor would work.  I was
thinkin' maybe chiltepin or Thai; something with decent heat that
wouldn't fight with the strawberry flavor.  Habs would be wortha try,
though.

BTW, you know how I love chile-laced coffee, so here are a couple of
good, easy desserts I decided to chilefy:

-Begin Recipe Export- QBook version 1.00.14
Title: Hawaiian coffee mousse, chilehead version
Keywords: desserts     
	makes 6 servings

    1 pkg Unflavored gelatin or vegetarian substitute
    1/4 c  Cold water
    1/2 c  Sugar
    1/4 ts Salt
  1 1/2 c  Strong brewed coffee, fresh and non-instant
      1 c     Sour cream
      2 Tb  Creme de cacao or Hershey's syrup
                High-heat red chiles, powdered, to taste

GARNISH-------------------------------
           Chopped macadamia nuts
	  Shaved unsweetened chocolate
            Whole fresh small red chiles  

Soften gelatin in cold water.  Heat sugar and salt with coffee and
powdered chiles.  Add gelatin and stir over low heat until and gelatin
and sugar are totally dissolved.  Chill this mixture until it has the
consistency of unbeaten egg whites. Beat with rotary or electric mixer
until fluffy.  Fold in cream and creme de cacao.

Spoon into six sherbet glasses and chill until firm.
Sprinkle with nuts, chocolate and/or chiles.
   Source: _Woman's Days Encyclopedia_, 
     chilefied by Rain

-End Recipe Export- 
-Begin Recipe Export- QBook version 1.00.14

Title: Coffee parfait, chilehead version
Keywords: desserts

2 Tbs (30 ml) cornstarch (cornflour)
3/4 cup (180 ml) sugar
A pinch of salt
High-heat red chiles, to taste
2 Tbs (30 ml) milk
2 egg yolks, beaten
1 cup strong black coffee or espresso
1 1/2 cups (375 ml) whipping cream
Additional whipped cream for topping
Ground cinnamon (optional)

Combine all ingredients except for the whipping cream 
and cinnamon in a double boiler.  Stir constantly until the mixture
thickens and coats the back of a spoon.  Chill in the refrigerator for 1
to 2 hours.  

Whip the cream until it is light but not stiff and fold into the coffee
mixture.  Serve in parfait cups or stemmed wine glasses and top with
additional whipped cream, and a light dusting of cinnamon if desired. 
Serves 
4 to 6.
Source: World Wide Recipes via Stephanie Lynch,
      chilefied by Rain
-End Recipe Export- 

Keep on rockin',
Rain
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