WHITE CHOCOLATE AND POMEGRANATE JELLY

For the pomegranate jelly

5 gelatine leaves

2 cups (500ml) pomegranate juice

1/3 cup (80ml) pomegranate rubies

For the white chocolate jelly

3 gelatine leaves

200g (2 slab) white chocolate,

roughly chopped

2 cups (500ml) cream

1 For the pomegranate jelly, soak the gelatine leaves in cold water for 5 minutes until soft.

2 Heat the pomegranate juice in a saucepan over medium heat, then remove just before boiling point to prevent the juice from turning brown.

3 Squeeze out the excess water from the gelatine leaves and stir into the juice until dissolved. Divide the jelly and rubies between 6 moulds. Leave to cool, then set in the fridge for about 1½ hours.

4 For the white chocolate jelly, soak the gelatine leaves in cold water. Melt the white chocolate and cream together in the microwave for about 3 minutes, stirring in 30-second intervals. Squeeze out the excess water from the gelatine leaves and whisk into the chocolate cream until melted. Set aside to cool.

5 Spoon the chocolate mixture over the set jelly and return to the fridge for 4 hours or overnight to set completely.

6 To serve, gently press the jelly all around the sides, then tilt and gently shake the mould to loosen the jelly from it.

TIPS

If you struggle to get the jelly out of its mould, dip very briefly in hot water to loosen. Be careful not to melt it.

Gelatine leaves give a clear appearance to jellies, but you can also use powdered gelatine. Substitute 1 gelatine leaf for 2g (1 tsp) gelatine powder.

Don’t use old or rusted metal moulds as this will react with the jelly and cause it to turn brown. Rather use plastic, glass or silicone moulds. Silicone moulds are the easiest to unmould!

#chocolate #pomegranate #jelly