Look for pineapples and mangoes that aren't quite ripe; their slight sourness is perfect with this jelly.
- 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
- 1For 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).
- 2For 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.
- 3Arrange 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.