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