Tamarind and Palm Sugar Popsicles with Chili Salt

Ingredients

• 1/2 teaspoon powdered gelatin
• 2 pieces palm sugar
• 3 tablespoons tamarind concentrate, no sugar added
• 1 1/2 teaspoon cayenne powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon malic acid

Directions

1. Scatter the gelatin onto 1/2 cup (120ml) water at room temperature, then leave it alone so it can soften.
2. Break up the palm sugar with a rolling pin or the base of a sturdy pan until you have small bits. Put the crushed palm sugar in a small saucepan with 1 cup (240ml) water, then warm it, stirring now and then, only until the sugar has melted. Take the pan off the heat, then mix in the softened gelatin and the tamarind concentrate.
3. Cool and loosen the mixture by adding either 8 ounces (240g) ice, measured by weight, or 1 cup of ice water, measured by volume.
4. Pour the mixture evenly into 10 (3-fluid-ounce) popsicle molds. Freeze until the popsicles are starting to set, about 30 minutes, then add the sticks. Return them to the freezer until they are fully firm, about 8 hours.
5. To release the popsicles, dip the molds briefly in hot tap water and gently wiggle the sticks until they come free. Wrap each one separately in plastic and keep frozen for up to 3 weeks.
6. Make the chili salt by stirring together the cayenne, sugar, salt, and malic acid in a small bowl. Right before serving, press one edge of each popsicle into the chili salt.