Pomegranate-Orange Gelée with a Citrus Salad
Gelatin desserts deserve a comeback. This easy, from-scratch gelée has a luscious silky texture and jewel-tone appeal. It is a refreshing finish to a rich meal, a beautiful autumn starter, or a between-course palate cleanser. Orange tempers the more assertive flavors of pomegranate; feel free to shift the balance of juices, keeping the total amount of liquid the same.
Ingredients
- 3 cups (720 ml) pomegranate juice
- 1 cups (240 ml) strained fresh orange juice (from 3 to 4 oranges)
- 2 packets (1/4 oz/.7g each) unflavored gelatin
- 2 tablespoons sugar
- 2 teaspoons orange flower water
Instructions
- In a measuring pitcher, mix together the pomegranate and orange juices. If any pulp rises to the surface, skim it off.
- Pour 1 cup (240 ml) of the juice blend into a small bowl.
- Sprinkle in the packets of gelatin and let stand for 5 minutes to soften.
- In a medium pot, bring 1½ cups (340 ml) of the remaining juice blend almost to a boil over medium heat.
- Turn off the heat and stir in the sugar and the gelatin mixture, stirring until completely dissolved.
- Stir in the remaining juice blend and orange flower water, mixing well.
- Pour into small jelly glasses.
- Cover and chill until set, about 4 hours. (The gelée may be made a day ahead.)
