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Home > Recipes > Pomegranate and champagne jelly

Pomegranate and champagne jelly
( SERVES 4 )

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Pomegranate and champagne jelly

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Ingredients

750 ml Champagne, or sparkling wine
100 g Caster sugar
1 punnet Pomegranate seeds, or 3 whole
1 Lemon
5 sheets Gelatine
1 to serve Cream

Directions

  1. Pour the champagne or sparkling wine into a saucepan and add the sugar. 
  2. Use pomegranate seeds or 3 pomegranates. 
  3. Cut two of the pomegranates in half and squeeze the juice and seeds into the saucepan.
  4. 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.
  5. Allow the mixture to cool for about 15 minutes.
  6. Soak the gelatine sheets in a bowl of cold water until they have softened. 
  7. Drain the water and squeeze the excess liquid from the sheets.
  8. Strain the pomegranate and champagne juice into a saucepan and stir in the gelatine sheets until dissolved - a matter of seconds.
  9. Whisk the mixture to dissolve any stubborn leaves of gelatine. 
  10. Pour into a clean container and refrigerate for 4-5 hours.
  11. Break open the third pomegranate and remove the seeds. Set aside. 
  12. Remove the jelly from the container and cut into 2cm cubes. 
  13. Divide between 4 bowls. Pile the seeds on top and drizzle cream over the top.
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https://www.eatwell.co.nz/recipe/6234/Pomegranate-and-champagne-jelly/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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