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REC: Festive Pomegranate Gelee'
Joined: Dec 16, 2005
Posted to Thread #23565 at 6:04 pm on Jan 1, 2013
As I had planned, I made this for our dessert last night, and WOW, we loved it...
The recipe comes from Culinate, in Deborah Madison's collection. It is unusual, complex, very light and quite elegant. It will be on my blog on Jan 4th, I think, but for those who cannot wait... here is the recipe and link (I used rose water instead of orange water, and cut the amount in half to be on the safe side0
POMEGRANATE GELEE WITH SAFFRON-YOGURT CREAM
(adapted from Deborah Madison, via Culinate)
for the gelee:
2 cups pure pomegranate juice
1 package gelatin (about 1 Tablespoon)
1 Tbsp sugar
1 tsp rose water
for the yogurt cream:
2 Tbsp milk
small pinch of saffron threads
½ cup Greek-yogurt
1 Tbsp honey
2 Tbs pistachio nuts, finely chopped
fresh pomegranate seeds
Pour ½ cup of the pomegranate juice into a bowl, sprinkle the gelatin on top, and let stand for 5 minutes. Meanwhile, heat half the remaining juice (¾ cup) just to the boiling point. Stir it into the gelatin, add the sugar, and stir until the gelatin is completely dissolved. Gradually stir in the rest of the juice, then add the orange-flower water. Divide among 4 to 6 small glasses and refrigerate until set, allowing at least 6 hours or overnight.
Lightly heat the milk with the saffron threads and let cool. Stir the yogurt and honey together. Blend the saffron-milk mixture into the yogurt. Refrigerate until needed.
To serve, spoon the yogurt cream over each glass of pomegranate jelly. Garnish with the pistachio nuts and pomegranate seeds.
Other messages in this thread:
- 23565. REC: Festive Pomegranate Gelee' [LINK] - SallyBR - 6:04pm on 01/01/13 (3)
- What an incredible sounding dessert, I do hope you write about it. - Heather_in_SF - 7:17pm on 01/02/13
- Scheduled for Jan 4th, one minute past midnight, Central time ;-) [NT] - SallyBR - 10:09pm on 01/02/13
- Wonderful! [NT] - Heather_in_SF - 11:42pm on 01/02/13