Pomegranate Gel with Pashmak
This recipe comes from Turkey: Recipes and tales from the road by Leanne Kitchen. Its a beautifully presented book. This is the second dessert I have made from it. The other one, hazelnut meringues with rose cream and roasted strawberries, was a real hit. This one, I am not so sure about.
- 5 cups of pomegranate juice
- ⅔ cup caster sugar (This is what the recipe says but I would use more, especially if children are eating it. I would start with 1 cup and then slowly add more, tasting with each addition. Don’t count on the pashmak to sweeten it.)
- ⅓ cup cornflour
- pashmak (Iranian fairy floss) and pomegranate seeds to serve. You can buy pashmak at Middle Eastern grocery shops.
The recipe was:
- Put the pomegranate juice and sugar into a pot.
- Stir until the sugar is dissolved and then bring to the boil.
- Simmer for 20 minutes.
- Combine the cornflour with a small amount of water to make a paste.
- Take the mixture off the heat and add the cornflour mixture, stirring all the while.
- Return to heat. Stir constantly until mixture boils and thickens.
- Pour into serving dishes.
- Put into fridge to cool.
- Decorate with pashmak and pomegranate seeds.
I didn’t use cornflour. What I did was:
- Mix ⅓ cup of instant Clear Jel and the caster sugar with a whisk to combine.
- Bring the pomegranate juice to the boil and simmer for 20 minutes.
- Whilst whisking the juice, slowly pour the sugar and Clear Jel mixture into the juice, whisking all the time until sugar dissolves. It thickens instantly.There is no need to bring to the boil like cornflour.
To my taste, the dish was very tart. As mentioned above, if I ever make it again, I would increase the sugar. I tasted it when I added the sugar and thought it was tart but I also thought the pashmak would sweeten it . It didn’t appear to do so significantly. Alan thought it was ok as it was. Maybe he was just being polite.
I had the left over one the next day and it didn’t seem so tart.