FOR THE POMEGRANATE LAYER
- 3 gelatine leaves
- 300ml pomegranate juice
- 2 tsp caster sugar
- few drops of rose-water, to taste
- 40g pomegranate seeds
- 6 gelatine leaves
- 400ml can reduced-fat coconut milk
- 175ml skimmed milk
- 50g caster sugar
- Lightly grease six 125ml jelly moulds. To make the pomegranate layer, first soak the gelatine leaves in a bowl of cold water for 5 minutes. Meanwhile, in a medium pot, gently heat the pomegranate juice and caster sugar, stirring until the sugar dissolves. Remove from the heat and add a few drops of rose- water to taste.
- Pour 75ml of the warm pomegranate mixture into a small bowl and chill until needed. Lift gelatine out of water (squeeze out excess) and add to the remaining warm pomegranate mixture. Stir to dissolve, then divide among the prepared jelly moulds. Chill until set – about 2 hours.
- Once set, make the coconut layer. Soak the gelatine in water as before. In a clean medium pot, 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 to cool for 45 minutes.
- When cool, stir the coconut mixture, then divide among the moulds, pouring on top of the set pomegranate jelly. Chill for 4 hours or until set.
- To serve, dip moulds briefly first in hot water (to just below rim), dry outside of moulds, then invert onto serving plates. Stir pomegranate seeds into the reserved juice and spoon over jellies.
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