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Pomegranate & rose jellies

Pomegranate & rose jellies

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.

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Gluten free
  • Serves4
  • CourseDessert
  • Prepare25 mins
  • Cook5 mins
  • Total time30 mins

Ingredients

  • 6 platinum-grade gelatine sheets
  • 1 pomegranate, seeds only
  • 150g caster sugar
  • 300ml pressed apple juice
  • 1 tsp rose water, to taste
  • 200ml double cream

Method

  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.

  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.

  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.

Cook’s tip

Leftovers

Double cream Use in place of milk to make luxurious scrambled eggs or swirl through soups and pasta sauces for a touch of richness.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,973kJ/ 472kcals

Fat

26g

Saturated Fat

16g

Carbohydrates

49g

Sugars

49g

Fibre

1.6g

Protein

10g

Salt

0.2g

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