Home > Recipes > Pomegranate and champagne jelly

Pomegranate and champagne jelly
( SERVES 4 )

Listener

No ratings yet

Pour the champagne or sparkling wine into a saucepan and add the sugar.
Use pomegranate seeds or 3 pomegranates.
Cut two of the pomegranates in half and squeeze the juice and seeds into the saucepan.
Add the zest and juice from the lemon, bring to a gentle simmer over a low heat then cover with a lid and remove from the heat.
Allow the mixture to cool for about 15 minutes.
Soak the gelatine sheets in a bowl of cold water until they have softened.
Drain the water and squeeze the excess liquid from the sheets.
Strain the pomegranate and champagne juice into a saucepan and stir in the gelatine sheets until dissolved - a matter of seconds.
Whisk the mixture to dissolve any stubborn leaves of gelatine.
Pour into a clean container and refrigerate for 4-5 hours.
Break open the third pomegranate and remove the seeds. Set aside.
Remove the jelly from the container and cut into 2cm cubes.
Divide between 4 bowls. Pile the seeds on top and drizzle cream over the top.