Sunday, 15 January 2012

Pomegranate & chilli jelly


200ml pomegranate juice, 2 sheets gelatine, 1 chili pepper 

Serves: 2 Preparation: 10 minutes (plus setting time)

This flavour combination was inspired by a gin cocktail that The Maven in Leeds made for me last night and I could quite easily become horribly addicted to. It reminded me of combining a spicy lamb tagine with chilled pomegranate jewels to cut the spice.

1) Soak the gelatine sheets in cold water for a few minutes until they are pliable.

2) Slice the chili pepper and remove the seeds. Crush the pepper in the bottom of the pan to release the juice and add the pomegranate juice.

3) Stir through and bring to the boil, then whisk in the gelatine until it has become completely incorporated.

4) Pour into moulds and allow to set in the fridge. These are perfect served as a garnish to lamb, or just eaten on their own!

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