Coconut Jelly with Fresh Tropical Fruits and Mango Sorbet

Sugar Syrup

1. Combine caster sugar and water in a saucepan and bring to boil.
2. Stand until cool and then chill in refrigerator until needed.

Pineapple Wafers

1. Peel and slice the pineapple very thinly on a meat slicer if possible, but a Japanese mandolin or a sharp thin knife will suffice.
2. Submerge the slices in the sugar syrup, place on a silpat mat and then on a baking tray.
3. Bake for 2 hours or until crisp when removed from the mat.
4. Store in an air-tight container until needed.

Mango Sorbet

1. Combine all ingredients and heat until sugar has dissolved.
2. Cool completely before churning in an ice cream machine according to the manufacturer’s instructions.

Coconut Jelly

1. Chill dariole moulds.
2. Combine caster sugar and water in a saucepan, stir and bring to the boil.
3. Remove from heat immediately and stir in drained gelatine.
4. Allow to cool. Stir in the coconut milk, then pour through a conical sieve into a jug.
5. Pour into moulds and refrigerate for 3 hours.

Serve

1. Up turn the moulds and shake the jelly out onto the plate.
2. Place a scoop of sorbet between two pineapple wafers and place beside the jelly.