Jellies with pomegranate
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 122 / Protein 2g / Carbohydr. 26g / Fat 0g
Ingredients (10 servings)
|1 l||blood orange juice|
|3 tbsp||cranberries (dried)|
|red food coloring (optional)|
silicon mini cake mold, measuring cup, large bowl, small saucepan, cooking spoon, small bowl
Vidal ice wine
Ice wines are made by letting the grapes freeze before harvesting them, concentrating their sweetness. A Canadian ice wine, pressed from Vidal grapes, is bursting with burnt orange aromas. It complements the fruit of this dessert wonderfully.
In a small saucepan, caramelize sugar and deglaze with blood orange juice.
100 g sugar / 1 l blood orange juice
Soften gelatin in cold water for approx. 8 – 10 min. Add cinnamon, cloves, cranberries, and the food coloring if desired to pan and let simmer over medium heat for approx. 10 – 15 min.
9 sheets gelatin / 1 stick cinnamon / 4 cloves / 3 tbsp cranberries / water / red food coloring (optional)
Remove cloves and cinnamon stick from saucepan and discard.
Drain gelatin and add to warm juice. Stir thoroughly until dissolved.
Pour liquid evenly into cake mold. Chill for approx. 2 – 3 hrs.
silicon mini cake mold, measuring cup
Cut pomegranate in half and tap with a spoon to deseed. Remove jellies from the mold and garnish with pomegranate seeds. Enjoy!
large bowl, cooking spoon