Look for pineapples and mangoes that aren't quite ripe; their
slight sourness is perfect with this jelly.
½pineapple, thinly sliced1mango, thinly slicedTo serve:coarsely ground black pepperTo serve:vanilla or coconut ice-cream (optional)Amber ale jelly700 mlamber ale200 gmcaster sugar4titanium-strength gelatine leaves, softened in cold water for 5 minutesKaffir lime caramel100 gmlight palm sugar, crushed6kaffir lime leaves, coarsely tornJuiceof 1 lime
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).
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.
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.