Pomegranate jelly

Pomegranate jelly

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
20g gelatine
100ml water
500ml pomegranate juice
1 tablespoon caster sugar
oil
pomegranate seeds

Method

  1. Sprinkle 20g gelatine over 100ml water in a saucepan. Stir over a low heat until it dissolves – do not let it boil. Add 500ml pomegranate juice and 1 tablespoon caster sugar, stirring well so the sugar dissolves. Lightly oil a 600ml jelly mould, then pour in the pomegranate mixture and refrigerate for 4 hours or until set.
  2. When you’re ready to serve the jelly, fill a large bowl with boiling water. Briefly plunge the jelly mould in for a few seconds, making sure only its sides are immersed, then place a plate on top of jelly mould and invert, shaking, so the jelly comes out of the mould. Sprinkle with pomegranate seeds and serve.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again