TROPICAL FRUIT SALAD, ORANGE JELLY & CARDAMOM AND MINT INFUSION
1 golden pineapple
½ Small water melon
2 medium ripe mangos
75g caster sugar
8 large mint leaves
3 lightly crushed cardamom pods
½ star anise
1 / Place the mint, cardamom, star anise and clove in a bowl.
2 /Place the sugar and water into 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 and infuse for around 6 hours before use.
4 /Strain the infusion through a fine sieve before serving.
250ml freshly squeezed orange juice
90g caster sugar
3 leaves of gelatine
1 / Place the gelatine into ice cold water for five minutes until soft.
2 / Put the orange juice into a pan and heat to around 70˚C.
3 / Squeeze the gelatine of any excess water and stir into the orange juice until dissolved.
4 /Keep warm (at room temperature) until required.
FINAL PREPARATIONS & SERVING
1 / Cut away the top and bottom of the pineapple and remove the skin.
2 / Cut the pineapple into quarter and remove the core.
3 / Chop the pineapple flesh into a small 5mm dice and prepare the mango and the water melon the same way.
4 / Mix the fruit together in a bowl.
5 / Fill 6 medium sized ramekins with the chopped fruit and pour the jelly over until it reaches the top and place them in the fridge for 2 hours to set firm.
6 / Dip the ramekins in hot water for a few seconds and then pull the jelly away from the sides gently.
7 / Invert the moulds and gently shake out the jellies onto individual soup plates.
8 / Serve with a small ladle of the strained cardamom infusion.