- 4 pomegranates
- 1 cup sparkling rosé
- ½ cup sugar
- 3 gelatine leaves, or 3 tsp powdered gelatine
- 1.2 cup pineapple, cut in very small dice
- ½ pnt blueberries, halved
- ¼ punnet raspberries, halved
- 2 Tbsp pure icing sugar
- 2 sprigs mint leaves, finely sliced
1 Remove the seeds from the pomegranates. Reserve 2 tablespoons of seeds and juice the remainder.
2 Combine the pomegranate juice, rosé and sugar and heat gently until the sugar dissolves.
3 Soften the gelatine leaves in ½ cup cold water then whisk into the pomegranate mix until dissolved. For powdered gelatine, follow instructions on the packet.
4 Pour the jelly into ¼ cup moulds and refrigerate until firm, about 3 hours.
5 Mix the fruits and the reserved pomegranate seeds and dress with icing sugar and mint.
6 Un-mould the jelly by dipping in hot water, then surround with the fruit salad.
PROFESSIONAL TIP: Pomegranate seeds freeze well, so buy them in season to enjoy all year round.