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    Pomegranate creams

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    Pomegranate creams

    • Vegetarian
    • Gluten Free
    • Preparation time: 25 minutes, plus chilling
    • Cooking time: 5 minutes
    • Total time: 30 minutes, plus chilling

    Serves: 6

    Ingredients

    2-3 large pomegranates
    ½ lemon, zest and 2 tsp juice
    100g caster sugar
    500ml double cream
    6-8 mint leaves, shredded

    Method

    1. Cut the pomegranates into quarters, remove the seeds and discard any pith. Set 3 tbsp seeds aside. Place the rest in a food processor and blitz to release the juice. Strain into a bowl through a sieve, pressing the pulp with a spoon.

    2. Measure out 150ml pomegranate juice and put in a saucepan with the lemon zest and juice, sugar and cream. Bring to a boil, stirring to help the sugar dissolve, then reduce the heat and simmer gently for 4 minutes. Strain through a sieve into a jug and leave to cool for a few minutes for any froth to subside. Pour into glasses and chill for at least 4 hours or until set.

    3. Before serving, scatter each cream with a few of the reserved pomegranate seeds and a little shredded mint. LH 

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    This recipe first appeared in the Harvest section of Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue

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