Pomegranate and ginger jellies recipe
A delicious pomegranate and ginger jelly from Martin Blunos
Ingredients
- 7 Bronze leaf gelatine sheets
- 600 ml Pomegranate juice
- 65 g Caster sugar
- 20 g Fresh root ginger
- 200 g Fresh arils
- 7 Bronze leaf gelatine sheets
- 21.1 fl oz Pomegranate juice
- 2.3 oz Caster sugar
- 0.7 oz Fresh root ginger
- 7.1 oz Fresh arils
- 7 Bronze leaf gelatine sheets
- 2.5 cups Pomegranate juice
- 2.3 oz Caster sugar
- 0.7 oz Fresh root ginger
- 7.1 oz Fresh arils
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 40 mins
- Cooking Time: 5 mins
- Serves: 6
Step-by-step
- Place the leaf gelatine in a shallow dish and pour over just enough pomegranate juice to cover the surface. Leave to soften for 5 minutes.
- Peel the ginger and slice finely.
- Heat the remaining pomegranate juice, sliced ginger and caster sugar in a saucepan until hot, but do not allow to boil - (otherwise the colour will be affected).
- When hot remove pan from heat. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved, strain through a fine sieve into a jug. Allow to cool to room temperature.
- Pour into individual moulds or one large one. Add the arils to the jelly so they set in suspension - or strew around turned out jelly to garnish. Serve with thick double cream or healthy-er! Low fat yoghurt.
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The Michelin-starred chef who values simplicity
Recipe courtesy of POM Pomegranate juice
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