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Pomegranate Jellies

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Pomegranate Jellies

Pomegranate JelliThese beautiful jellies, made with ruby pomegranate juice, are so simple to assemble. Decorate with pomegranate seeds for a magical ending to this midsummer meal.es

Preparation time:
30 minutes, plus cooling and overnight setting
Cooking time:
5 minutes
Total time:
35 minutes, plus cooling and overnight setting
Serves:
 8

Ingredients

  • 6 large pomegranates
  • 12 sheets Costa Quick Dissolving Fine Leaf Gelatine, broken into pieces
  • Juice of 1 lime, strained
  • 50g caster sugar
  • 3 tbsp Phillips of Bristol Old English Grenadine Alcoholic Cordial
  • 284ml pot double cream

Method

  1. Cut the pomegranates in half. Reserving 1 half for decorating the jellies later, empty the remaining seeds into a food processor. Blend in batches to extract the juice. Place a sieve over a large bowl and pour in the blended seeds, pressing the pulp down with the back of a spoon to extract all the juices. Pour the juice into a measuring jug - there should be 750-800ml liquid - then add enough water to make it up to 1 litre.
  2. Place the gelatine in a bowl and pour 150ml of the pomegranate juice mixture over. Leave to soak for 5 minutes. Pour the remaining juice into a medium-sized pan and stir in the lime juice and sugar. Stir over a low heat until the sugar has dissolved. Remove from the heat and add the soaked gelatine with its liquid, and the grenadine cordial. Stir until the gelatine has dissolved.
  3. Cool, then pour the mixture into a jug and divide the liquid between 8 shallow glasses or Champagne flutes. Chill in the fridge overnight to set.
  4. Just before serving, whip the cream to form soft peaks. Top each jelly with a spoon of the cream. Remove the seeds from the reserved pomegranate half and scatter over the tops of the jellies. Serve immediately.

Cook's tips

These jellies can be made 2-3 days in advance and finished with the cream and pomegranate seeds just before serving. To remove their seeds, halve the pomegranates, press down on a chopping board to split the sides, then bash the skins with a rolling pin. The seeds should fall out. Alternatively, run your thumb up under the seeds to loosen them. Pomegranate juice can stain so wear an apron and protect kitchen surfaces.

Variation

Use a 1 litre carton Pomegreat Pomegranate Juice (undiluted) to make the jellies, starting at Step 2. Decorate with fresh pomegranate seeds.

Comments and images

Average user rating 3 stars out of 5

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ilike2cook

ilike2cook 16 May 2009 11:33

This is so easy if you use Pomegranate juice and the prepared seeds. My guests loved it. Not sure I would start from the whole fruit though!

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3 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 258.0kcal
Fat 19.3g
Saturated Fat 10.7g
Salt 0.1g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in May 2005