KIWIFRUIT SALAD WITH GINGER JELLY AND ANZAC CRUMBLE

Preparation time 15 mins plus 2 hours chilling

Cooking time 5 mins Serves 4

Cooking oil spray, to grease

2 cups dry white wine

1/2 cup caster sugar

1 stalk lemongrass, finely chopped 6cm piece ginger, peeled, finely sliced 2cm piece fresh turmeric, peeled, sliced 6 gelatine leaves

4 kiwifruit, finely chopped

1 banana, finely chopped

1/4 cup roughly chopped roasted almonds 1 Tbsp icing sugar mixture

Juice of 1/2 lime

6 store-bought Anzac biscuits, crumbled Icing sugar, to dust Double cream, to serve Mint leaves, to garnish

STEP 1 Grease a 27 x 17cm slice tin with cooking oil spray. Combine wine, sugar, lemongrass, ginger and turmeric in a medium saucepan. Bring to a simmer over low heat. Cook for 5 minutes, until aromatic. Strain through a fine sieve into a large jug.

STEP 2 Soak gelatine in cold water. Squeeze out excess moisture. Stir into hot syrup until dissolved. Pour syrup into slice tin. Chill for 2 hours or until set firmly.

STEP 3 Toss kiwifruit, banana, almonds, icing sugar and lime juice in a large bowl.

STEP 4 Turn jelly out and chop into 1cm pieces. Stir into fruit mixture. Spoon onto serving plates to form a disc (use a metal ring as a guide). Top with crumbled biscuit.

STEP 5 Dust with icing sugar, add a dollop of cream and scatter with mint. Serve.