Orange jelly with cardamom and mint-infused pineapple, mango and melon


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Spiced mint infusion

Infused fruits

Orange jelly

  • 250ml of orange juice, freshly squeezed
  • 90g of caster sugar
  • 3 gelatine leaves
Begin by making the infusion. Place the mint, cardamom, star anise and clove in a bowl
Place the sugar and water in a pan and heat until the sugar has dissolved
  • 300ml of water
  • 75g of caster sugar
Pour the sugar syrup into the bowl with the spices and allow it to cool before putting in the fridge to infuse for around 6 hours. After this time, strain the infusion through a fine sieve
Cut away the top and bottom of the pineapple and remove the skin. Cut into quarters and remove the core
Chop the pineapple flesh into a 5mm dice and prepare the mango and the watermelon the same way
  • 1 watermelon, (small)
  • 2 mangoes, (ripe)
Mix the pineapple and mango together and cover with the infusion while you make the jelly. The watermelon will be added fresh before serving, so place it in the fridge
To make the orange jelly, place the gelatine into ice-cold water for 5 minutes until soft
  • 3 gelatine leaves
Place the orange juice and sugar in a pan and heat to around 70°C
Squeeze the gelatine of any excess water and stir into the orange juice until dissolved
Fill 6 medium-sized ramekins or jelly moulds with the jelly liquid until it reaches the top and place them in the fridge for a minimum of 2 hours to set firm
Dip the moulds in hot water for a few seconds and then pull the jelly away from the sides gently. Invert the moulds and gently shake out the jellies onto individual soup plates
Strain the infusion from the pineapple and mango and mix gently with the watermelon. Spoon the fruit around the jelly and finish with small fresh mint leaves and a small spoonful of the infusion
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