Martin Wishart serves up a beautiful orange jelly recipe with infused pineapple, mango and melon. The cardamom, clove and mint infusion adds an aromatic touch to this colourful dessert.

Ingredients:

  • Mint leaves, 8 large and 12 small
  • 3 cardamom pods, lightly crushed
  • 1/2 star anise
  • 1 clove
  • 165g caster sugar
  • 1 pineapple
  • 1 watermelon, small
  • 2 mangoes, ripe
  • 250ml orange juice, freshly squeezed
  • 3 gelatine leaves

Method:

  1. Begin by placing the large mint leaves, cardamom pods, star anise and clove in a bowl.
  2. Place 75g caster sugar and 300ml water in a pan and heat until the sugar has dissolved.
  3. Pour the sugar syrup into the bowl with the spices and allow it to cool before putting the bowl in the fridge to infuse for around 6 hours. After this time, strain the infusion through a fine sieve.
  4. Cut away the top and bottom of the pineapple and remove the skin. Cut into quarters and remove the core.
  5. Chop the pineapple flesh into a 5mm dice and prepare the mango and the watermelon the same way.
  6. 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.
  7. To make the orange jelly, place the gelatine into ice-cold water for 5 minutes until soft.
  8. Place the orange juice and the remaining 90g caster sugar in a pan and heat to around 70°C.
  9. Squeeze the gelatine of any excess water and stir into the orange juice until dissolved.
  10. 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.
  11. 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.
  12. Strain the infusion from the pineapple and mango and mix gently with the watermelon. Spoon the fruit around the jelly and finish with the small mint leaves and a small spoonful of the infusion.

Recipe by Martin Wishart, courtesy of greatbritishchefs.com

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