Rose Scented Yoghurt Jelly with Pomegranate Jewels

Rose Scented Yoghurt Jelly

• 300ml double cream
• 300ml natural full fat yoghurt
• 75ml milk
• 40g caster sugar
• 2 leaves of gelatine, soaked in cold water
• Rose water to taste
• Pistachios for garnish
• Extra pomegranate seeds for garnish
• pomegranate molasses for garnish

Bring the cream, milk and sugar to the boil, simmer for one minute. Remove the cream from the heat, drain the soaked gelatine, and squeeze to remove the excess water and stir into the hot cream. Stir in the yoghurt and add rose water to taste.

Pass the mixture through a fine sieve and pour it into 5cm high x 6xm diameter dariole moulds, refrigerate to set.

Pomegranate Jelly Jewels

• 250ml fresh pomegranate juice
• 1.5g agar agar

Stir the agar agar in the cold pomegranate juice, bring the juice to the boil and simmer for one minute. Pour the juice into a clean plastic tray and leave to set at room temperature. Do not move the jelly until it’s completely set as the movement will disturb the agar and prevent the jelly from setting.

Once set cut the jelly into small cubes.

To Serve

Dip the yoghurt jelly mould into hot water, shake and release the jelly from the mould. Place the yoghurt jelly in position, garnish the plate with pomegranate molasses and scatter the pomegranate jelly, garnish the plate with chopped pistachios and fresh pomegranate seeds.

Serves 8

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