MANGO AND PINEAPPLE SALAD WITH KAFFIR LIME CARAMEL AND AMBER ALE JELLY
Servings Prep Time
4 10mins
Cook Time Passive Time
20mins 6hours
Servings Prep Time
4 10mins
Cook Time Passive Time
20mins 6hours
Ingredients
  • ½ pineapplethinly sliced
  • 1 mangothinly sliced
  • coarsely ground black pepper
  • vanilla or coconut ice-creamoptional
  • Amber ale jelly
  • 700ml amber ale
  • 200gm caster sugar
  • 4 titanium-strength gelatine leavessoftened cold water for 5 minutes (see note)
  • Kaffir lime caramel
  • 100gm light palm sugarcrushed
  • 6 kaffir lime leavescoarsely torn
  • Juice of 1 lime
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.