Pomegranate and ginger jellies recipe

1. 1

   Place the leaf gelatine in a shallow dish and pour over just enough pomegranate juice to cover the surface.

2. 2

   Leave to soften for 5 minutes.

3. 3

   Peel the ginger and slice finely.

4. 4

   Heat the remaining pomegranate juice, sliced ginger and caster sugar in a saucepan until hot, but do not allow to boil - (otherwise the colour will be affected).

5. 5

   When hot remove pan from heat.

6. 6

   Mix in the softened leaf gelatine and any juice, stirring until completely dissolved, strain through a fine sieve into a jug.

7. 7

   Allow to cool to room temperature.

8. 8

   Pour into individual moulds or one large one.

9. 9

   Add the arils to the jelly so they set in suspension - or strew around turned out jelly to garnish.

10. 10

    Serve with thick double cream or healthy-er!

11. 11

    Low fat yoghurt.

* Per serving · 4 servings · Values may vary.