MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY

We all love Mango and you’ll we think the fruit in our produce department is some of the best you will find – Perfect for this recipe which combines Mango, Pineapple and Asian flavours with, wait for it – beer! What could be better? It’s the perfect light and refreshing finish to a festive meal and really is Summer on a plate!

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MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY
Votes: 1
Rating: 5
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Course Dessert
Prep Time 10 mins
Cook Time 20 mins
Passive Time 6 hours
Servings
Ingredients
  • ½ pineapple thinly sliced
  • 1 mango thinly sliced
  • coarsely ground black pepper
  • vanilla or coconut ice-cream optional
  • Amber ale jelly
  • 700 ml amber ale
  • 200 gm caster sugar
  • 4 titanium-strength gelatine leaves softened cold water for 5 minutes (see note)
  • Kaffir lime caramel
  • 100 gm light palm sugar crushed
  • 6 kaffir lime leaves coarsely torn
  • Juice of 1 lime
Course Dessert
Prep Time 10 mins
Cook Time 20 mins
Passive Time 6 hours
Servings
Ingredients
  • ½ pineapple thinly sliced
  • 1 mango thinly sliced
  • coarsely ground black pepper
  • vanilla or coconut ice-cream optional
  • Amber ale jelly
  • 700 ml amber ale
  • 200 gm caster sugar
  • 4 titanium-strength gelatine leaves softened cold water for 5 minutes (see note)
  • Kaffir lime caramel
  • 100 gm light palm sugar crushed
  • 6 kaffir lime leaves coarsely torn
  • Juice of 1 lime
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. For amber ale jelly, bring ale and sugar to the simmer in a saucepan over medium-high heat, stirring to dissolve sugar. Squeeze excess water from gelatine, add to pan and stir to dissolve. Strain through a fine sieve into a bowl and set aside to cool, then refrigerate until set (3-5 hours).
  2. For kaffir lime caramel, stir sugar, 200gm water and kaffir lime leaves in a saucepan over medium-high heat until sugar dissolves, then cook without stirring until caramel (5-10 minutes). Add lime juice and 1 tbsp water (be careful, hot caramel will spit) and set aside to cool.
  3. Arrange pineapple and mango among bowls, scatter with black pepper, top with spoonfuls of amber ale jelly, drizzle with kaffir lime caramel and serve with vanilla or coconut ice-cream.
Recipe Notes

If you don't have titanium leaves - use 5 standard.

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Jellied Rhubarb & Vanilla Soup

This is a great way to cook rhubarb so that it retains structure and bite – plus it’s a unique fruit jelly to serve up at a dinner party or any dinner for that matter! It is a dessert but also double as a funky starter, give it a go you won’t be disappointed!

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Jellied Rhubarb & Vanilla Soup
Votes: 0
Rating: 0
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Course Dessert
Prep Time 15
Cook Time 15
Passive Time 30
Servings
Ingredients
  • 500 g rhubarb trimmed at both ends
  • 400 g white caster sugar
  • 1 vanilla pod split, seeds scraped
  • 1 glass of white wine
  • 1 piece peeled lemon zest
  • 3 gelatine leaf
  • clotted cream to serve
Course Dessert
Prep Time 15
Cook Time 15
Passive Time 30
Servings
Ingredients
  • 500 g rhubarb trimmed at both ends
  • 400 g white caster sugar
  • 1 vanilla pod split, seeds scraped
  • 1 glass of white wine
  • 1 piece peeled lemon zest
  • 3 gelatine leaf
  • clotted cream to serve
Votes: 0
Rating: 0
You:
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Instructions
  1. Very neatly cut the rhubarb into 5cm lengths, then cut each length into neat batons, about the size of thick matchsticks, and set aside.
  2. Tip the sugar, vanilla pod and seeds, wine and lemon zest into a wide pan and pour over 800ml cold water. Give everything a good stir to dissolve the sugar slightly, then set over a medium heat and gradually bring to boil, stirring occasionally. Turn up the heat to high so the syrup is boiling really fast, then turn off the heat and immediately stir in the rhubarb. Cover the pan with a plate or lid and leave to cool completely, then pour off 350ml of the syrup and reserve. Chill the remaining rhubarb and syrup.
  3. Soak the gelatine in cold water. Heat the reserved syrup in a small pan, then turn off the heat. Gently lift out the gelatine, give it a squeeze, then add it to the pan to dissolve in the syrup. Pour into 6 serving bowls, then put in the fridge and leave to set overnight.
  4. To serve, gently break up the jelly a little in each bowl, give the rhubarb a good stir, then use a slotted spoon to spoon an even layer of rhubarb into each bowl. Pour over some of the syrup and place a spoonful of clotted cream in the middle of each bowl to serve.
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