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Fresh pomegranate jelly with pomegranate seeds
Serves 4 Desserts and puddings
Ingredients
- 2 sachets or 3 leaves of gelatine
- 1.5litre freshly squeezed pomegranate juice or shopbought unsweetened juice
- 1½tbsp caster sugar (optional)
- 500g pomegranate seeds
To decorate
- edible gold leaf (optional)
- fresh rose petals (optional)
Method
Dissolve the powdered gelatine with 250ml of the pomegranate juice in a large bowl. If using gelatine leaves, place them one by one (not all at once or they will stick together) in a large bowl filled with cold water and leave for about 10 minutes. Once they are soft, gently pick them up and squeeze out any water with your hands. On a low heat, warm up the rest of the juice in a saucepan, then add the gelatine mixture or gelatine leaves and stir constantly until thickened. Taste the mixture and if it’s too sour, add the sugar until you achieve the desired taste. Pour the jelly into a large glass bowl or small glasses, then sprinkle in the pomegranate seeds, reserving a few to decorate. Leave to cool before transferring to the fridge to set. Before serving, decorate the jelly with the rest of the pomegranate seeds, crumble over the gold leaf and scatter with fresh rose petals, if using.
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