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For the pomegranate layer
- 3
leaves gelatine, we used Costa Fine-Leaf Quick Dissolving Gelatine
- 300 ml
(10 fl oz (½ pint)) pomegranate juice
- 2 tsp.
caster sugar
few drops rosewater, to taste
- 40 g
(1 ½oz) pomegranate seeds
- Step 1
Lightly grease six 125ml (4fl oz) jelly moulds. To make the pomegranate layer, first soak the gelatine leaves in a bowl of cold water for 5min. Meanwhile, in a medium pan, gently heat the pomegranate juice and sugar, stirring until the sugar dissolves. Remove from the heat and add a few drops of rosewater to taste.
- Step 2
Pour 75ml (3fl oz) of the warm pomegranate mixture into a small bowl and chill until needed. Lift gelatine out of the water (squeeze out excess) and add to the remaining warm pomegranate mix. Stir to dissolve, then divide among the prepared jelly moulds. Chill until set – about 2hr.
- Step 3
Once set, make the coconut layer. Soak the gelatine in water as before. In a clean medium pan gently heat the coconut milk, milk and caster sugar, stirring until the sugar dissolves. Remove from heat. Lift gelatine out of the water (squeeze out excess) and add to the warm coconut mixture. Stir to dissolve, then transfer mixture to a large jug. Set aside for to cool for 45min.
- Step 4
When cool, stir the coconut mixture then divide among the moulds, pouring on top of the set pomegranate jelly. Chill for 4hr or until set.
- Step 5
To serve, dip moulds briefl y fi rst in hot water (to just below rim), dry outside of moulds, then invert on to serving plates. Stir pomegranate seeds into the reserved juice and spoon over jellies.
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Prepare to end of step 4 up to a day ahead. Cover and chill reserved juice. Complete recipe to serve.
Per Serving:
- Calories: 126
- Fibre: 0.3 g
- Total carbs: 19 g
- Sugars: 18 g
- Total fat: 4 g
- Saturated fat: 4 g
- Protein: 3 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
