So, first post of the year and this is a pudding from the new Waitrose magazine, Pomegranate Creams. At the moment pomegranates are in season, so even if you don't make this dish, why not try and incorporate pomegranate into a meal!
This dessert is incredibly creamy and also the process in which you make it is not dissimilar to how you would make a posset - it is vital that if you do make, you heat the cream to the temperature it asks for in the recipe, as well as for the time it asks. Don't be rush the cooking process or the dessert won't set!
Pomegranate Creams are the perfect pudding to have when you invite friends over; it's tasty, easy to make and simply elegant to serve. Top with pomegranates and mint to finish your last course with a delicious (though I wouldn't say healthy!) dessert.
Pomegranate Creams - From "Waitrose Magazine, Issue 82, January 2017 Edition
Makes 6
Prepare Time - 25 Minutes, plus chilling
Cooking Time - 5 Minutes
Ingredients -
- 2-3 Large Pomegranates
- 1/2 Lemon, Zest and 2 Tsp Juice
- 100g Caster Sugar
- 500ml Double Cream
- 6-8 Mint Leaves, shredded
1. Cut the pomegranates into quarters, remove the seeds and discard the pith. Set 3 Tbsp seeds aside. Place the rest in a food processor and blitz to release the juice. Strain into a bowl through the seize, pressing the pulp with a spoon.
2. Measure out 150ml pomegranate juice and put in a saucepan with the lemon zest and juice, sugar and cream. Bring to a boil, stirring to help the sugar to dissolve, then reduce the heat and simmer gently for 4 minutes. Strain through a seize into a jug and leave to cool for a few minutes for any froth to subside. Pour in to glasses and chill for least 4 hours or until set.
3. Before serving, scatter each cream with a few of the reserved pomegranate seeds and a little shredded mint.
Please Enjoy!!!
No comments:
Post a Comment