Although the candied clementines are optional, they add a showstopping edge to the jelly, so are worth making
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Yields:
12 serving(s)
Prep Time:
40 mins
Cook Time:
45 mins
Total Time:
1 hr 25 mins
Cal/Serv:
121
Ingredients
FOR THE POMEGRANATE LAYER
Vegetable oil, to grease
10
sheets platinum-grade leaf gelatine, we used Dr Oetker
750ml
Prosecco (or other sparkling wine)
100ml
pomegranate juice
50g
caster sugar
100g
pomegranate seeds
FOR THE CLEMENTINE LAYER
750ml
clementine juice
50g
caster sugar
8
sheets platinum-grade leaf gelatine
FOR THE CANDIED CLEMENTINES (OPTIONAL)
2
clementines
150g
caster sugar
Directions
Step 1First, make the pomegranate layer. Lightly grease a 2 litre bundt tin or jelly mould with oil. Soak the gelatine in a bowl of cold water for 5min. Meanwhile, heat 250ml prosecco, the pomegranate juice and sugar in a large pan over low heat, stirring until sugar dissolves, then remove from heat. Lift softened gelatine out of bowl, squeeze out excess water and stir into the prosecco pan until dissolved. Set aside to cool to room temperature, then gently stir in remaining prosecco and pour into the oiled tin/mould. Scatter over the pomegranate seeds and chill for 4hr, until set.
Step 2For the clementine layer, soak the gelatine as before. Heat the clementine juice and sugar in a pan over medium heat, stirring, until sugar dissolves. Lift softened gelatine out of bowl, squeeze out excess water and stir into the juice pan until dissolved. Pour into a jug and set aside to cool to room temperature. Once cooled, carefully pour over pomegranate layer. Chill for 4hr, until set.
Step 3Meanwhile, prepare the candied clementines, if making. Cut clementines into very thin slices, discarding ends. Heat the sugar with 250ml water in a wide pan over low heat, stirring, until the sugar dissolves. Increase heat to medium-high, bring to the boil, then add slices in a single layer. Bubble for 10min, turning slices halfway through.
Step 4Reduce heat to low and continue to cook gently for 20-25min, turning slices occasionally, until tender and translucent (do not allow sugar syrup to brown). Using a slotted spoon, remove clementine slices to a baking sheet lined with baking parchment and set aside to cool.
Step 5To serve, briefly dip the jelly mould into warm water. Dry the mould and invert jelly on to a serving plate. Top with candied clementines, if made, and serve.
GH TIP You could also serve this in individual portions, setting the jelly in large wine glasses instead of 1 large mould. GET AHEAD Prepare the jelly to end of step 2 up to 2 days ahead. Prepare clementine slices to end of step 4 up to a day ahead, keep (uncovered) at room temperature. Complete recipe to serve.
Per serving (without clementine slices):
Calories: 121
Protein: 2g
Fat: 0g
Saturates: 0g
Carbs: 18g
Sugars: 18g
Fibre: 0.5g
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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”!).
