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Something about pomegranates gets me thinking about the fast approaching holidays. It maybe the abundant use of cranberries, no doubt. In thinking of the coming holiday with savory and sweet things to make, pomegranates will be in use as an exciting substitute for cranberries. Perhaps a pomegranate gelée with coconut cream will be the dessert to serve.

 

 

If you are wondering if I love panna cotta, I do! And since I have been in the habit of replacing the cream for coconut milk I can enjoy these types of desserts more often.

 

Finding new ways to work with this coconut base I have decided to pair with it, pomegranate gelée. Using a concentrate made from pure fruit juice there is no refined sugar in this dessert and still is sweet. If you prefer a sweeter version you can dilute the juice concentrate to two-thirds instead of the drinking dilution rate.

 

Why stop with just plain old water, you could make a tea to replace the water. Mango tea, apricot tea, citrus teas are all good choices. Do they even make a pomegranate tea? I had better stop here or I will find myself back in the kitchen working on these ideas right after this post. Do take note, I will reveal my discoveries! Enjoy this dessert at room temperature, it’s nicer.

 

 

Pomegranate Gelée & Coconut Cream Recipe

1 ½ cups pomegranate juice* [sweetened w/ fruit juice]

1 package powdered gelatin [approximately 2 ¼ teaspoons]

 

¾ cup coconut milk

 

2 Tablespoons cold water

1 teaspoon powdered gelatin

 

Pistachios [for garnishing]

Pomegranate Seeds [for garnishing]

 

preparing the pomegranate gelée:

1. Sprinkle gelatin over a ¼ cup of cold pomegranate juice. Set aside.

2. Heat the remaining juice until hot.

3. Whisk juice into bloomed gelatin and fill desired vessels.

4. Chill until set, approximately 2-4 hours depending on the vessel size.

 

preparing the panna cotta:

1. Sprinkle remaining gelatin over cold water. Set aside.

2. Heat coconut milk until hot.

3. Whisk heated liquid into the gelatin.

4. Cool coconut base slightly in an ice bath so it won’t liquefy gelée.

5. Pour mixture over the set gelée and chill again until fully set.

Serves approximately 3 depending on size of dish you choose.

 

*note: Dilute pomegranate juice concentrate in a ratio of one part juice to three parts water. For a sweeter version dilute juice of one part to two parts water or flavored tea of choice.

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