Once
again Nigella is the inspiration for this “ooooh yummmm” decadent treat.
Similar to the Pina Colada ice cream recipe already posted, this dessert does not require an ice cream machine –
just whip the cream, mix the fruits in and hide the results in the
freezer.
I use multiple labelled small airtight freezer containers (a few are in the photo below) and hide them liberally throughout
the freezer to satisfy Wilbur’s hunter-gather instincts.
Yes, this does contain almost a million happy Nigella calories - but - I
serve it in very small portions (smaller than shown in the photo)
and with gorgeous fresh fruits - so this amount easily makes 12 dainty
indulgences.
Preparation
10 – 15 minutes
Cooking NIL
Freezing 6 hours or overnight. Best used within a fortnight.
Serves 12 - small but indulgent
Ingredients
2
pomegranates - juice and seeds
2 limes
– choose deep green fresh fruit – using
the zest of 2 - and the juice of 1 maybe 2
175 gm
icing sugar
500 ml
thickened cream
Optional
but desirable - 1 teaspoon Monin Rose Syrup
To
de-seed pomegranates using a wooden spoon SEE
BELOW - Tips and Hints
Method
Juice
and de-seed the pomegranates (see below).
Reserve a few seeds for decoration.
Zest the
limes very very finely. You do not want lime floss between your teeth.
Juice
the limes NB.
Put the juice of each lime in a separate cup because depending on the juiciness
of the limes you may only need 1 but more likely to need 1 and a bit. Taste and adjust if necessary during the mixing.
Whisk
the cream and icing sugar together using either an electric mixer or hand
whisk.
Before
cream mixture is fully whisked, add the pomegranate seeds and juice , all zest
and juice of 1 lime.
Whisk a
bit more and taste. If you think it
needs a little more lime add some of the reserved juice.
Whisk
until the cream mix forms soft peaks that hold their shape. Done.
Spoon
into multiple small airtight freezer containers and secure lids tightly.
Label.
Freeze (hidden)
at least 6 hours or overnight.
To
serve
Spoon a
delicious dollop over berries and decorate with the reserved pomegranate seeds.
TIPS and HINTS
To de-seed pomegranates using a wooden spoon (!)
Be
ready to save the dribbly juice when you slice your pomegranates in half (you
will halve them as if you are slicing at their ‘waist’ – not halving down from where
the stem was)
Turn
the pomegranate half -seed side down - into your palm over a wide bowl. Allow your fingers to spread slightly so the
seeds will shower down into the bowl.
Gently but firmly smack the fruit skin so the seeds and also the juice
will be released. Some seeds remaining
may need to be gently popped out.
Remove and discard any of the rough thick white pith that may have dropped into the bowl.
TIPS AND HINTS
Different varieties of Pomegranates = different colour seeds
Not all pomegranates varieties have the deep deep ruby-jewel coloured seeds - some are paler but are just as delicious. Sometimes the paler seeded variety has a sweeter flavour than the ruby seed variety.
I learnt that from SBS Food Lovers Guide which is a fabulous timeless TV show
Enjoy! Colleen
really nice flavour and creamy for such a short preparation. Lime was good addition
ReplyDeletethanks for info about deseeding pomegranates. It worked and was really easy and I saved the juice too.
ReplyDelete