Some cosmetic changes in preparation for larger site changes in the works.

Close
SallyBR

REC: Festive Pomegranate Gelee'

Veteran Member
1828 posts
Joined: Dec 16, 2005

Options

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
cup Greek-yogurt
1 Tbsp honey

for garnish:
2 Tbs pistachio nuts, finely chopped
fresh pomegranate seeds

Pour 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 ( 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.


Link: http://www.culinate.com/recipes/collections/Contributors/Deborah+Madison/pomegranate_gelee


Other messages in this thread: