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Pomegranate & rose jellies

Pomegranate & rose jellies

By Logan Huynh
25’ Prep time
5’ Cook time
30’ Total time
472 Calories
4 Serving

Summary

Made from the juice of a whole pomegranate, these colourful little jellies from georgina hayden are super-simple but extremely elegant at the same time – excellent to make in advance when entertaining.
Logan Huynh 0 Followers

Step by Step

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Step 1

Put the gelatine sheets in a bowl of cold water and set aside to soak. Put most of the pomegranate seeds (reserving some to decorate) in a food processor with 300ml water and the caster sugar, then whizz to a pulpy juice. Pour through a fine sieve into a large jug or bowl (discard the solids). While the pomegranate juice is straining, pour the apple juice into a medium pan and warm through over a medium heat until hot but not boiling; remove from the heat.
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Step 2

Squeeze the excess water out of the gelatine sheets, then whisk them into the hot apple juice until completely dissolved. Whisk in the strained pomegranate juice and rose water until combined. Divide between 4 or 6 small glasses, leave to cool, then transfer to the fridge for at least 3 hours to set completely.
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Step 3

When ready to serve, lightly whip the cream until just holding its shape, then dollop on top of the jellies and sprinkle over the remaining pomegranate seeds.

Ingredient

  • Pomegranate
    Pomegranate
    1
  • Platinum grade gelatine leaves
    Platinum grade gelatine leaves
    6
  • Pressed apple juice
    Pressed apple juice
    300 mls
  • Double cream
    Double cream
    200 mls
  • Caster sugar
    Caster sugar
    150 grams
  • Rose water
    Rose water
    1 tsp

Nutrition Facts

View nutrition facts
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