While pomegranate arils (seeds) are a lovely addition to an exotic fruit salad this quick and easy recipe uses both the juice - to make the jelly - and the arils, which are sprinkled on top.
This dessert has a wonderful berry-ish, tart flavour, while the contrast between the jelly and the fresh fruit is delightful.
I like these jellies just as they are but you could serve them with a blob of whipped cream or ice cream if you wanted a sweeter dessert. Either way, don't forget the mint garnish.
Prep Time: 10 minutes
Chilling: 6 hours
Total Time: 6 hours, 10 minutes
- 125mls hot water
- 4 teaspoons powdered gelatine
- 1 473ml bottle pomegranate juice
- 1 pomegranate
- Few springs fresh mint
- Fill a jug with hot water.
- Stir in gelatine and whisk briskly until completely dissolved.
- Pour in pomegranate juice and whisk to combine.
- Pour evenly into four 200mls glasses or dessert bowls
- Refrigerate for at least six hours or overnight to set.
- Once jellies are set,remove from the refrigerator and place on the kitchen bench.
- Cut open the pomegranate with a sharp knife on a chopping board. Watch out for the juice as it can stain clothes.
- Use your hands to bend each pomegranate half forwards and backwards to loosen the seeds.
- Then, get a bowl and place on the chopping board.
- Holding a half over the bowl, use a mallet, wooden spoon or other heavy object to thump the skin of the pomegranate so that the seeds drop into the bowl. This reduces the amount of bruising and squashed seeds.
- Keep bashing until all the seeds are in the bowl.
- Repeat with other half until all of the seeds are in the bowl.
- Using a spoon, divide the seeds equally on top of the jellies, piling them up high for a better effect.
- Garnish with a mint sprig.
- These jellies can be returned to the refrigerator until required.