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Pineapple and mango salad with kaffir lime caramel and amber ale jelly

Look for pineapples and mangoes that aren't quite ripe; their slight sourness is perfect with this jelly.

You'll need

½ pineapple, thinly sliced 1 mango, thinly sliced To serve: coarsely ground black pepper To serve: vanilla or coconut ice-cream (optional)   Amber ale jelly 700 ml amber ale 200 gm caster sugar 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Kaffir lime caramel 100 gm light palm sugar, crushed 6 kaffir lime leaves, coarsely torn Juice of 1 lime


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2012

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