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.
- Prepare25 mins
- Cook5 mins
- Total time30 mins
- 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
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.
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.
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.
Double cream Use in place of milk to make luxurious scrambled eggs or swirl through soups and pasta sauces for a touch of richness.
Typical values per serving when made using specific products in recipe