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.
- 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
- Begin by placing the large mint leaves, cardamom pods, star anise and clove in a bowl.
- Place 75g caster sugar and 300ml water in a pan and heat until the sugar has dissolved.
- 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.
- 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.
- 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.
- Place the orange juice and the remaining 90g caster 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 the small mint leaves and a small spoonful of the infusion.
Recipe by Martin Wishart, courtesy of greatbritishchefs.com