Pomegranate and pistachio jellies
( SERVES 6 )
English food critic Jay Rayner recently wrote that “there is only one thing people want at the end of Christmas lunch: jelly”. He might be right. This won’t be a hit with vegans (unless you find a suitable gelatine replacement) but it will please the gluten and dairy avoiders at the table. I’ve chosen pomegranate juice because it looks festive - cranberry, blood orange or pink grapefruit would also work well.
- Put 90ml of the pomegranate juice drink in a small bowl and sprinkle the gelatine on top. Leave to ‘sponge’ for five minutes.
- While you’re waiting, put the sugar and 250ml (1 cup) of the juice in a pot set over medium heat. Stir until the sugar has dissolved. Remove from the heat and add the gelatine mixture, stirring until it is all blended.
- Add the remaining juice and stir until mixed. Pour through a fine sieve into six small glasses (or one glass bowl). Chill until set.
- Sprinkle pomegranate arils and pistachios on top of each jelly and serve.