It’s pomegranate season. The super healthy fruit is full of anti-oxidants. In Turkey especially it is often used in the kitchen as the pomegranate trees in little villages like for example Eski Datca, are full of them. You can use them in desserts, for breakfast, In salads or in tajines. We found this dessert recipe ehich would be excellent for the holidays ahead.
What you’ll need
2 cups fruit juice - I used fresh blueberry lemonade for its rich color
1/2 cup pomegranate seeds
1 leaf gelatine
1 cup mascarpone
2 tbsp good maple syrup - get Grade B if you can
grapeseed oil (or other neutral oil) for greasing the molds
Pour 1/4 cup of the juice into a bowl and add the gelatine. Allow to sit for a minute while bringing the remaining juice to a boil in a medium saucepan. Add to the gelatine mixture and stir to dissolve the gelatine. Lightly grease four mini jelly, tartlet, or mini-muffin tins with oil. Spoon the mixture into the molds and gently add in the pomegranate seeds.
Chill until set in refrigerator, 4 hours or overnight. In a small bowl, mix together the mascarpone and maple syrup until combined, and set aside. To release the jellies from their tins, warm enough water in a saucepan so that you can set the mold down into it for a few seconds. Place a serving dish on top of the mold, invert, and lift the mold up to reveal the jelly. Serve with the maple mascarpone beside and enjoy.