Recipe by Luschka
And another from Ainsley Harriott. For an even more adult-friendly jelly, stir in a splash of vodka or orange liqueur. Cooking time is setting time.
- 11 1⁄2 g sachet gelatin powder
- 600 ml cranberry juice
- 50 g caster sugar
- 1 pomegranate, seeds of
- 170 g evaporated milk
Directions See How It's Made
- Prepare gelatine as per manufacturers instructions.
- Pour the cranberry juice into a pan and stir in the sugar. Heat the juice, but just before it comes to the boil remove from the heat. Allow to cool for 2 minutes.
- Add the gelatine to the hot cranberry mixture and stir to dissolve. Pour into 4 glasses, then sprinkle in the pomegranate seeds and any juice. They tend to float, making a layer at the top of each glass.
- Allow the jellies to cool, then chill for at least an hour or until ready to serve. TIP: rest the glasses at an angle in the fridge to set at a slant.
- Pour the evaporated milk into a jug and allow your guests to mix it into their jelly at the table.