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Pomegranate jelly

Pomegranate jelly

A light, palate-cleansing dessert that's delicious on its own or combined with panna cotta. Pomegranates are rich in antioxidants, in particular vitamins A, C, E and polyphenols, which can help to protect the body from disease.

We have created both a traditional jelly and a vegetarian version; see recipes below. 


Serves 4-8 individual servings depending on the size of the mould used
Preparation Time: 20 minutes, plus 4 hours in fridge
Cooking Time: 10 minutes

Ingredients

  • seeds from 2-3 large pomegranates (or 600ml pomegranate juice)
  • 75g golden caster sugar
  • 3 x 2g leaves of gelatine (or 3 teaspoons of agar flakes for vegetarians)

Method

Place the gelatine leaves in a bowl of cold water and allow to soften for several minutes.

Pulse the pomegranate seeds in a blender or food processor  for a few seconds 2 or 3 times to release their juice. Don’t blend them for long as this will cause the seeds to completely disintegrate, producing a cloudy juice.

Pour the juice through a wire mesh strainer into a clean bowl. Use a ladle or the back of a wooden spoon to firmly push against the pulp and extract any remaining juice.

Place 150ml of the pomegranate juice and the sugar into a saucepan. Place over a low heat to dissolve the sugar, ensuring it doesn’t boil.

When the sugar has completely dissolved and the juice is warm, remove from the heat. 

Remove the gelatine from the water and use your hands to squeeze out any excess water. 

Add to the warm juice and sugar mixture and stir until it is completely dissolved. Add the remaining juice and mix well.

At this point, test the texture of the jelly. Spoon a small tablespoon of the mixture into a ramekin or cup and refrigerate for 10 minutes. Meanwhile, keep the saucepan covered and whisk the jelly mixture occasionally.

If the chilled jelly feels too firm, add a small amount of juice or water to the mixture and stir. As little as a tablespoon may be sufficient, then repeat the test until you are happy with the texture.

Pour the mixture through a fine mesh sieve into a clean bowl.

Distribute the mixture between jelly moulds, glasses or espresso cups.

Place in the refrigerator and allow to set for minimum of 4 hours or overnight.

To unmould, briefly place each container in very hot water and then turn them out onto serving plates.

 

Vegetarian alternative
Place 150ml of the pomegranate juice into a saucepan. 

Evenly sprinkle the agar flakes on top of the juice.

Do not stir or put on the heat but set aside for 15 minutes to allow the agar to soften.

Place the saucepan on a medium heat and bring up to a simmer stirring regularly for 5- 10 minutes to help the agar dissolve. 

Check a spoonful of liquid for remnants of agar flakes. If they are still present cover the pan and simmer on a low heat for 5 more minutes, stirring occasionally.

Add the sugar and stir until dissolved.

When the agar and sugar has completely dissolved and the juice is warm, remove from the heat and add the remaining juice.

Pour through a fine fine mesh sieve into a clean bowl.

Distribute the mixture between jelly moulds, glasses or espresso cups.

Place in the refrigerator and allow to set for minimum of 4 hours or overnight.

To unmould, briefly place each container in very hot water and then turn them out onto serving plates.

 

Tip
This jelly works fantastically well layered with the crème fraîche panna cotta. Halve both of the recipes. Make the jelly first. Half fill the moulds or serving dishes with the mixture and set in the refrigerator, this may take several hours. Make the panna cotta mixture as instructed and cool quickly by placing over a larger bowl full of ice and stir. Fill the remaining space in the moulds or serving dishes with the panna cotta cream and place in the refrigerator again to set. Garnish with pomegranate seeds.

 



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