700ml clear apple juice
1/3 cup caster sugar
10cm-piece galangal, thinly sliced
2 vanilla beans, split lengthways, seeds scraped
Finely grated zest and juice of 3–4 limes (you will need 100ml juice)
12 sheets gold strength gelatine
200ml coconut cream
Tropical fruit, sliced into shards, to serve
3 kaffir lime leaves, finely shredded
Note: Allow 6 hours setting.
Put apple juice, sugar, galangal, vanilla beans, vanilla seeds and zest in a medium saucepan over a medium heat. Stir until sugar has dissolved and mixture comes to the boil. Remove from heat and set aside for 5 minutes.
Meanwhile, put gelatine sheets in a large bowl and cover with cold water. Stand for 5 minutes or until softened. Remove gelatine and squeeze out water. Add to hot apple juice mixture and stir until gelatine has dissolved. Add lime juice. Strain mixture through a fine sieve over a large jug. Reserve vanilla beans and discard remaining solids. Set aside liquid to cool to room temperature. Pour into a shallow lamington tin and transfer to fridge to chill for at least 6 hours or until set.
Spoon coconut cream into the base of six 1-cup capacity coupe-style glasses. Cut jelly in tin into small cubes and put on coconut cream. Arrange fruit on top of jelly cubes. Finely shred reserved vanilla beans and lime leaves, then sprinkle on top of jelly. Serve.