It is important that you buy proper 100% pomegranate juice and not a carton of juice drink as these are often chock full of sugar and it is the tartness of the pomegranate which makes this dessert so refreshing and fruity.
Ingredients
- 700ml pomegranate juice (I used Pom which comes in a strangely shaped and slightly bulbous plastic bottle)
- 4 strips of peel from a washed Clementine
- 1 tbsp rose water (optional)
- 2tbsp caster sugar
- 12gms leaf gelatine (it must be leaf not powdered or chances are high that it won’t set)
- A sliced Clementine and a few pomegranate seeds to decorate
- A pretty glass bowl or tureen
Method
- Pour the juice into a large saucepan. Add the Clementine peel and warm it over a low heat stirring from time to time.
- Bring the juice almost to the boil then switch off the heat and leave it to infuse for a few minutes.
- In the meantime, soak the gelatine sheets in a little bit of warm water. When they have softened and are squidgy (after 1-2 mins) drop them into the juice and stir well until they are dissolved.
- Add the sugar and rosewater and again, stir well until the sugar has dissolved.
- Pour the juice through a sieve to remove the peel and ladle into your choice of bowl.
- Add the Clementine slices and pomegranate seeds to decorate and place in the fridge overnight to set.
p.s. if you are using seeds from a fresh pomegranate to decorate, cut the fruit in half, hold it over a large empty bowl and bash the top with a metal spoon- the seeds will fall out and save you a lot of digging time! But please remember to wear an apron.
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