Chile-Ginger-Mint Jellies

GARNISH:

• Thinly sliced candied ginger; mint sprigs

INSTRUCTIONS:

• 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.
• 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.
• 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.
• 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.

COOKS' NOTES:

• Because the ginger contributes heat in addition to the chile, some members of the staff found the greater amount of chile a tad too spicy. If you're a chilehead, however, go for the full amount, if not more. If you're chile-shy, then use the lesser amount, and know that the cream will temper the heat.
• The sheet of paper towel placed over the glasses absorbs any condensation that might collect on the plastic, thereby preventing any drips back onto the jellies.
• Jellies can be made 3 days ahead and kept chilled.