Made by sweetening freshly squeezed pomegranate juice with honey and lemon and setting it with gelatine, this jelly is layered with pomegranate seeds and poured into glass jars. With no dairy and no cooking required, it travels easily in a picnic basket for a brunch dessert.
Mix the powdered gelatine with the lukewarm water and let it bloom for 5 minutes.
Warm the pomegranate juice with the honey and lemon juice in a small pan, stopping just short of a boil.
Add the bloomed gelatine to the hot pomegranate juice and stir well until fully dissolved.
Divide the mixture among small jars filled with pomegranate seeds.
Chill the jars for at least 90 minutes, until the jelly is fully set.
Always bloom the gelatine in lukewarm water before adding it to the hot liquid, or it will clump and not dissolve evenly. The gelatine used here is beef-derived.
You can sweeten it with the same amount of grape molasses instead of honey — the colour turns darker, but the flavour pairs nicely with the pomegranate juice.
Admin DadaGastro · verified in test kitchenNar tanelerini kavanozun dibine önce koyup üzerine karışımı dökünce katmanlar gerçekten belirgin çıktı, 90 dakika beklemek zor gelmedi.
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