Pomegranategelato Recipes

POMEGRANATE GELATO

Steps:

• Whisk together cream, milk, sugar, cornstarch, and salt in a 2.5-3 quart heavy saucepan.
• Bring to a boil over moderate heat, whisking occasionally, then boil, whisking 2 minutes.
• Remove from heat and whisk in remaining ingredients.
• Transfer in ice cream maker according to package directions, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
• Soften gelato slightly in refrigerator, about 20 minutes, before serving.
• Cook's notes:Cream mixture (before churning) can be chilled, covered up to 1 day ahead.

POMEGRANATE GELATO

Steps:

• Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.
• Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
• Soften gelato slightly in refrigerator, about 20 minutes, before serving.
• Cook's notes:.
• • Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
• • Gelato keeps 1 week.

POMEGRANATE GELATO RECIPE

Steps:

• Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients. Transfer to a bowl and chill, uncovered, until cold, at least 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours. Soften gelato slightly in refrigerator, about 20 minutes, before serving.

POMEGRANATE ICE

Steps:

• Tip the sugar into a bowl and pour over 600ml of boiling water from a kettle. Stir to dissolve, then set aside to cool.
• Meanwhile, juice the pomegranates. Squeeze and press the skin of seven of the pomegranates vigorously to crush the seeds inside. Hold the squashed fruit over a bowl, slit the skin with a knife and the juice will pour out. Mix the juice with the syrup and churn in an ice-cream machine until set, then scoop into a plastic container and freeze. Serve the sorbet in scoops, scattered with a few seeds from the remaining fruit.

POMEGRANATE GELATIN

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cold water; let soften, 5 minutes. Place over low heat, and cook until gelatin has dissolved, 3 to 4 minutes. (When rubbed between your fingers, it should feel smooth.) Add sugar, stirring gently until dissolved, 2 to 3 minutes; remove from heat.
• Transfer gelatin mixture to a medium bowl; gradually stir in juices. Pour into a 1 1/2-quart (6-cup) Bundt pan, and skim any foam from surface. Refrigerate until firm, at least 3 hours and up to 1 day.
• To unmold, dip bottom of pan (do not submerge) briefly into hot water; invert onto a serving platter, and shake firmly to release. Serve.