Pomegranate and ginger jellies recipe

Details

• Cuisine: British
• Recipe Type: Dessert
• Difficulty: Easy
• Preparation Time: 40 mins
• Cooking Time: 5 mins
• Serves: 6

Step-by-step

1. Place the leaf gelatine in a shallow dish and pour over just enough pomegranate juice to cover the surface. Leave to soften for 5 minutes.
2. Peel the ginger and slice finely.
3. Heat the remaining pomegranate juice, sliced ginger and caster sugar in a saucepan until hot, but do not allow to boil - (otherwise the colour will be affected).
4. When hot remove pan from heat. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved, strain through a fine sieve into a jug. Allow to cool to room temperature.
5. Pour into individual moulds or one large one. Add the arils to the jelly so they set in suspension - or strew around turned out jelly to garnish. Serve with thick double cream or healthy-er! Low fat yoghurt.