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

Name: Pineapple and mango salad with kaffir lime caramel and amber ale jelly
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Modern Australian
Ingredients: ½ pineapple, thinly sliced; 1 mango, thinly sliced; To serve: coarsely ground black pepper; To serve: vanilla or coconut ice-cream (optional); 700 ml amber ale; 200 gm caster sugar; 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes; 100 gm light palm sugar, crushed; 6 kaffir lime leaves, coarsely torn; Juice of 1 lime

Recipe for pineapple and mango salad with kaffir lime caramel and amber ale jelly.

Sep 26, 2012 4:29am

By Lisa Featherby

Serves 4
10 mins preparation
20 mins cooking plus cooling, setting

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.

Ingredients

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

Method

Main

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.