Tamarind and Palm Sugar Popsicles With Chili Salt Recipe

Directions

Sprinkle gelatin over 1/2 cup room temperature water and set aside to bloom. Using a rolling pin or the bottom of a heavy pan, crush the palm sugar into small pieces. In a small sauce pot, combine the palm sugar with 1 cup water and heat, stirring occasionally, just until sugar is dissolved. Remove from heat and stir in the gelatin mixture and tamarind concentrate. Add an additional 8 ounces ice by weight or 1 cup of ice water by volume to dilute and chill the popsicle base. Divide evenly among 10 popsicle molds and freeze until just beginning to firm, about 30 minutes. Insert popsicle sticks and continue freezing until completely solid, about 8 hours. To un-mold, dunk molds in hot tap water for a few seconds and jiggle sticks to release. Wrap individually in plastic and freeze for up to 3 weeks. For the chili salt, in a small bowl combine the cayenne, sugar, salt, and malic acid. Dip the edge of each popsicle into the chili salt before serving.