Pomegranate jellies with cardamom-pistachio cream

Pomegranate jellies with cardamom-pistachio cream

• 4 large pomegranates, seeds removed
• 2/3 cup (140g) caster sugar
• 1/4 cup (60ml) cold water
• 5 tsp (16g) powdered gelatine

Cardamom-pistachio creamSeeds from:

• 3 cardamom pods, finely crushed
• 3/4 cup (185ml) thin cream
• 1/3 cup (50g) chopped pistachio kernels
  

1. To make cardamom-pistachio cream, whisk cardamom and cream in a bowl until soft peaks form. Stir in pistachios.

2. Reserve 1 tablespoon of pomegranate seeds. Use a food processor to process remaining pomegranate seeds until a coarse puree forms. Strain through a fine sieve into a bowl, pressing with back of a spoon to extract juice. Discard solids. Line a sieve with muslin and place over a bowl. Strain juice through sieve. Measure juice. Add enough water to make 600ml of liquid.

3. Place pomegranate mixture and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Remove from heat. Meanwhile, place cold water in a heatproof cup. Sprinkle with gelatine and set aside until gelatine softens. Place cup in a saucepan of barely simmering water and heat for 2-3 minutes or until gelatine dissolves. Add gelatine to pomegranate mixture and stir until well combined. Set aside to cool to room temperature.