- These are elegant desserts to make when pomegranates are in season. Pineapple and pomegranate is a lovely combination. In some countries you can get fresh pomegranate juice to order, which will save you the effort of making it. Be sure the juice is strained and you will need heat proof glasses or jars.
- Makes 8 1 cup portions
- 2 cups fresh pomegranate juice
- 1/2 cup pomegranate seeds to garnish
- 100 g granulated, white sugar
- 50 grams powdered gelatine or Agar Agar
- 75g custard powder
- 1.2 liters wholemilk
- 200 grams pound or sponge cake, wine biscuits, ladyfingers or Amaretti cookies smashed to a coarse crumb consistency
- 3/4 cup fresh pineapple juice
- 1 banana peeled and finely diced
- 200 ml heavy cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- Add pomegranate juice, sugar and 300 ml water and bring to a gentle simmer over medium heat. Keep cooking and stirring until it reaches a boil.
- Meanwhile, soak the gelatine in 1/4 cup of room temperature water to soften it about 5-7 minutes or follow instructions for Agar Agar.
- Add gelatin to the hot fruit syrup and stir to dissolve completely.
- Divide hot liquid into 8 individual glasses. Let rest 20 minutes. Chill in the fridge until loosely set about 5 hours.
- Make the custard according to pack instructions with the custard powder, milk and 50g sugar to create a thick custard. If you prefer a custard with eggs you can also make a custard from scratch. Cover tightly with wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Chill.
- When the custard is chilled and the jelly has set spoon or pipe custard into the 8 jars, smoothening the tops to make them even. Scatter a few pomegranate seeds and the sliced bananas over the custard.
- While the jelly and custard sets pour the pineapple juice and or liqueur over the crumbled cake. Allow it to soak 10 minutes.
- Spread the cake crumbs over the top of the chilled custard and press down lightly to create an even surface.
- Whip the cream with the vanilla and icing sugar until soft peaks form- don't over beat or the cream will split. Spoon or pipe around the top of the fruit.
- Scatter with the pomegranates before you serve them. Keep covered and refrigerated until you are ready to serve them.
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