Indulge in the vibrant flavors and textures of pomegranate gelatin, a delightful culinary creation that captivates the senses. This versatile dish, often served as a dessert or a refreshing snack, offers a symphony of sweet, tangy, and subtly floral notes. Made with fresh pomegranate juice, gelatin, and a touch of sugar, this treat boasts a vibrant ruby-red hue and a slightly wobbly texture that dances on the palate. Explore the culinary journey of pomegranate gelatin through a collection of delectable recipes, each offering unique twists and flavor combinations. From the classic version bursting with pomegranate flavor to tantalizing variations infused with citrus, berries, and even spices, these recipes cater to every taste preference. Discover the art of crafting this vibrant dish in your own kitchen and embark on a flavor adventure that will leave you craving more.
Here are our top 6 tried and tested recipes!
POMEGRANATE (OR CRANBERRY) GELATIN
A new flavor of gelatin :) Prep time is for using prebottled pomegranate juice, and does not include chilling time.
Provided by Dee514
Categories Gelatin
Time 7m
Yield 2 Cups
Number Of Ingredients 3
Steps:
- Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time.
- Turn off heat and stir in sugar, if using.
- Place remaining 1 cup cold juice in a medium bowl and sprinkle with gelatin, stir, let sit for 2 minutes and stir again.
- Add warm juice to cold juice, stir, and pour mixture into an 8 x 8-inch pan.
- Refrigerate until firm (about 4 hours), and cut into cubes.
POMEGRANATE GELATIN
Steps:
- Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside.
- Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.
POMEGRANATE GELATIN
This dramatic gelatin mold is easy to make and a nice light finish after an indulgent meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 4
Steps:
- In a small saucepan, sprinkle gelatin over 1 cup cold water; let soften, 5 minutes. Place over low heat, and cook until gelatin has dissolved, 3 to 4 minutes. (When rubbed between your fingers, it should feel smooth.) Add sugar, stirring gently until dissolved, 2 to 3 minutes; remove from heat.
- Transfer gelatin mixture to a medium bowl; gradually stir in juices. Pour into a 1 1/2-quart (6-cup) Bundt pan, and skim any foam from surface. Refrigerate until firm, at least 3 hours and up to 1 day.
- To unmold, dip bottom of pan (do not submerge) briefly into hot water; invert onto a serving platter, and shake firmly to release. Serve.
CRANBERRY-POMEGRANATE GELATIN
This gelatin was formed in a turkey-shaped mold, but any five-cup mold will work. If you prefer, you can prepare two smaller gelatins by dividing the layers between two three-cup molds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- Make the pomegranate gelatin: Place a 5-cup mold in the refrigerator to chill. In a saucepan, sprinkle gelatin over 1/2 cup pomegranate juice, and let soften 5 minutes. Cook over medium-low heat, stirring, just until gelatin is dissolved; do not let boil. Remove from heat and let cool completely. Stir in remaining 1 cup pomegranate juice, then pour into chilled mold. Skim off foam from surface, and refrigerate until partially set, 1 to 1 1/2 hours.
- Meanwhile, make the cranberry gelatin: In a saucepan, simmer cranberries, sugar, and 1 2/3 cups water until berries have burst and mixture has thickened slightly, about 15 minutes. Strain through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible, and scraping pulp from bottom of sieve into liquid. Discard solids. You should have about 1 3/4 cups liquid.
- In a small saucepan, sprinkle gelatin over remaining 1/4 cup cold water, and let soften 5 minutes. Add about 1/2 cup of strained cranberry liquid to softened gelatin, and cook over medium heat, stirring, until gelatin is dissolved; do not let boil. Let cool completely, then stir gelatin mixture into remaining cranberry liquid in a bowl.
- To assemble: Cut peel and pith from clementines, then cut segments free from membranes. Gently blot segments dry with paper towels. Press half of clementine segments into pomegranate layer, and gently pour cranberry gelatin on top. Refrigerate until cranberry gelatin is almost set, about 1 hour.
- Make the cranberry sauce: In a small bowl, sprinkle gelatin over 3 tablespoons orange juice, and set aside to soften.
- Bring remaining orange juice, the cinnamon stick, sugar, and lemon peel to a simmer in a large saucepan. Cook, stirring, until sugar dissolves, about 3 minutes. Add cranberries and cook, stirring occasionally, until berries have burst and mixture has thickened slightly, about 12 minutes. Remove from heat, and add gelatin mixture, stirring to dissolve. Transfer cranberry sauce to a bowl to cool.
- Press remaining clementine segments into cranberry gelatin and gently top with cranberry sauce, spreading evenly in mold. Cover mold and refrigerate 1 day, or up to 3 days.
- To serve, dip bottom of mold in a bowl of hot water 10 to 20 seconds, then invert onto a cake stand or serving plate, and carefully remove mold.
POMEGRANATE GELATIN YOGURT PARFAITS
Provided by Food Network
Time 3h25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat 3 cups of the pomegranate juice in a small saucepan until hot. Add the remaining cup of pomegranate juice to a large bowl and sprinkle the gelatin packets over the juice. Let sit for 1 minute. Add in the hot juice and stir until the gelatin is completely dissolved. Pour the mixture into a 9-by-13-inch pan. Sprinkle with the pomegranate seeds and grapes and refrigerate until fully set, at least 3 hours or overnight.
- Put the Greek yogurt in a large bowl and whip with an electric mixer until fluffy. Cut the pomegranate gelatin into 1 1/2-inch cubes. Layer the gelatin, whipped yogurt, sliced strawberries and blueberries in 8 parfait or juice glasses.
POMEGRANATE GELATIN
As a former home economics teacher, I like to surprise family and friends with recipes that are a little more special. This salad combines sweet and tart tastes. -Deidre Hobbs, Redding, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water, pomegranate seeds and pineapple. Pour into an 11x7-in. dish. Refrigerate until firm. , Combine sour cream and mayonnaise; spread over gelatin. Refrigerate until serving.
Nutrition Facts : Calories 194 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 106mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 2g protein.
Tips:
- Use fresh pomegranates: Fresh pomegranates have a sweeter and more vibrant flavor than store-bought pomegranate juice or concentrate. If you can't find fresh pomegranates, you can use frozen or canned ones as a last resort.
- Simmer the pomegranate juice: Simmering the pomegranate juice will help to concentrate its flavor and make it more intense. You can also add a little sugar or honey to taste if you like.
- Use unflavored gelatin: Unflavored gelatin is the best choice for making pomegranate gelatin because it won't overpower the delicate flavor of the pomegranate juice. You can also use flavored gelatin if you like, but be sure to choose a flavor that complements the pomegranate, such as raspberry or cherry.
- Chill the gelatin mixture before adding the whipped cream: Chilling the gelatin mixture before adding the whipped cream will help to prevent the whipped cream from curdling. You can also fold the whipped cream into the gelatin mixture very gently to avoid curdling.
- Serve the gelatin chilled: Pomegranate gelatin is best served chilled. You can chill it in the refrigerator for at least 4 hours or overnight before serving.
Conclusion:
Pomegranate gelatin is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its vibrant color and sweet and tangy flavor, pomegranate gelatin is sure to be a hit with your family and friends.
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