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Pomegranate jellies with cardamom-pistachio cream
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Prep Time:
400 minutes
Cook Time:
10 minutes
Total Time:
410 minutes
Luxurious pomegranate jellies topped with fragrant cardamom and pistachio cream.
Ingredients:
  • 4 large pomegranates, seeds removed
  • 140g caster sugar
  • 60ml water
  • 16g gelatine powder
  • Seeds from 3 cardamom pods, finely crushed
  • 185ml cream
  • 50g pistachio
Instructions:
  • Combine fragrant cardamom with luxurious cream in a bowl, whisking until soft peaks form. Gently fold in the flavorful pistachios.
  • Set aside 1 tablespoon of pomegranate seeds. Puree the rest in a food processor until coarse. Strain the puree through a fine sieve into a bowl, pressing with the back of a spoon to extract the juice. Discard the solids. Line a sieve with muslin over a bowl and strain the juice. Measure the juice and add water to make 600ml of liquid.
  • Combine pomegranate mixture and sugar in a saucepan over low heat, stirring for 5 minutes until sugar dissolves. Remove from heat. In a heatproof cup, mix cold water with gelatine and let it soften. Heat cup in simmering water for 2-3 minutes until gelatine dissolves. Stir gelatine into pomegranate mixture until fully combined. Let it cool to room temperature.
  • Portion the mixture evenly into four 150ml capacity jelly moulds. Chill on a tray in the fridge for 6 hours or overnight until firm. Unmold the jellies onto plates, garnish with the saved pomegranate seeds, and accompany with cardamom-pistachio cream.

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