- Serves6
- CourseDessert
- Prepare25 mins
- Cook5 mins
- Total time30 mins
- Plussetting
Ingredients
- 6 platinum grade gelatine sheets
- 210g pack Waitrose Pomegranate Seeds
- 200g caster sugar
- 300ml pressed apple juice
- ½ tsp rose water, to taste
- 200ml double cream
Method
Put the gelatine sheets in a bowl of cold water and set aside to soak. Put most of the pomegranate seeds in a food processor (reserving some to decorate) 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, then remove from the heat.
Squeeze the excess water out of the gelatine sheets, then whisk into the hot apple juice until completely dissolved. Whisk in the strained pomegranate juice, rose water and a pinch of salt until combined. Divide between 6 small glasses (about 150ml in each), 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 soft peaks, then dollop on top of the jellies and sprinkle over the reserved pomegranate seeds.
Cook’s tip
Leftovers, Rose water
A little goes a long way, but it’s more versatile than you might think. A few drops (add gradually so as not to overpower the dish) can inject a fragrant edge to everything from lamb stews and baked rice to shortbread, ice cream, cocktails and fruit salads.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,428kJ/ 341kcals |
|---|---|
Fat | 18g |
Saturated Fat | 11.1g |
Carbohydrates | 42.6g |
Sugars | 42.6g |
Fibre | 1.6g |
Protein | 1.5g |
Salt | 0g |