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.
CLEMENTINE-POMEGRANATE JELLO SALAD
A gelatin salad, or Jell-O mold, may seem retro, but when you make one from scratch, substituting fresh juice and fruit in place of artificial flavoring and color, it can be spectacular, making a great showpiece for a dinner party or buffet. This particular combination of tart clementine and sweet pomegranate is quite refreshing for a very light dessert, but it may also be served as a fruit salad.
Provided by David Tanis
Categories custards and puddings, dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Put the gelatin in a saucepan and cover with cold water. Leave to soften and swell for about 5 minutes.
- Add boiling water and stir mixture until smooth and free of lumps. (If necessary, set saucepan over low heat for a few minutes until completely dissolved.) Stir in sugar and salt to dissolve. Whisk gelatin mixture thoroughly into clementine juice.
- Rinse a 6-cup bowl or mold with cold water and pour in mixture. Add pomegranate seeds and clementine segments. The pomegranate seeds will fall to the bottom, and the clementine segments will rise to the surface. (If you wish to have the fruit suspended in the gelatin, chill mixture until half-set, then stir in fruit.)
- Cover and refrigerate for at least 4 hours, preferably 8 to 12 hours. You may prepare and chill the gelatin up to 2 days before serving.
- To unmold, set bowl or mold in a container of warm water for 5 minutes, and use a table knife to loosen edges. Remove bowl from water, place a platter over bowl, invert and unmold. Cover with plastic wrap and refrigerate until ready to serve.
- To serve, remove plastic wrap. Garnish with mint leaves and reserved pomegranate seeds and clementine segments. If desired, top each serving with a dollop of crème fraîche.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 137 milligrams, Sugar 12 grams
PATE WITH POMEGRANATE GELEE
Champagne and pate are holiday favorites, but the flavor of an in-season fruit stars here: A tart pomegranate gelatin glosses the surface of pate, which is made with chicken livers and served with baguette slices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Line a 6-inch square pan or a 9-by-5-inch loaf pan with plastic wrap; set aside. Melt 1/4 cup butter in a large skillet over medium-high heat. Add livers, mushrooms, shallots, garlic, and cayenne pepper. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt, the wine, and thyme. Reduce heat to low. Cover; cook until liquid has reduced and mushrooms are very soft, about 10 minutes. Let cool.
- Transfer mixture to a food processor. Add remaining 3/4 cup butter and 11/2 teaspoons salt; process until smooth, about 3 minutes. Transfer to prepared pan, and refrigerate until cool, about 30 minutes.
- Sprinkle gelatin over 3 tablespoons pomegranate juice in a bowl; let stand until softened, about 5 minutes. Meanwhile, prepare an ice-water bath. Heat remaining juice until warm; add to gelatin mixture. Stir until dissolved. Set bowl in ice-water bath; let cool to room temperature, stirring. Slowly pour over pate; refrigerate until firm, 3 hours or overnight. Lift up on plastic wrap to unmold. Serve with toast or crackers.
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
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.
POMEGRANATE GELATIN
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Serving suggestions: Bananas, pears, and oranges
- Put 1 cup of the pomegranate juice in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin "blooms", 3 to 4 minutes.
- Whisk the remaining pomegranate juice and sugar in a saucepan over medium high heat until boiling. Lightly stir in the gelatin mixture until it dissolves. Pour the gelatin into a 9 by 13-inch baking dish. Cover and refrigerate until set, about 3 hours or overnight.
- Cut the pomegranate gelatin into cubes and serve with fresh fruits, such as, bananas, pears, and oranges.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
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
A great flavor and so easy to make! Much better than boring old boxed Jello! Note that the "cooking time" in this recipe is the refrigeration.
Provided by Minneapolis Party P
Categories Gelatin
Time 2h10m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Simmer pomegranate juice and sugar over low heat.
- While simmering juice, dissolve the gelatin into the ginger ale.
- In a gelatin mold or medium sized bowl combine pomegranate juice with ginger ale. Stir until fully combined.
- Refrigerate for one hour.
- Add pomegranate seeds to partially set gelatin, then refrigerate for at least another hour, until gelatin is fully set.
Nutrition Facts : Calories 37.6, Sodium 12, Carbohydrate 5.7, Sugar 5.6, Protein 4
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