Delicious bite-sized morsels.
‘Bloom’ the gelatine by stirring it into 1/3 cup cold water and letting it sit for 5 minutes. Meanwhile, place the pomegranate pulp and lemon juice in a small saucepan with 1½ cups of water and bring to the boil. Remove from heat and strain out the pomegranate seeds.
Return the pan to the heat and add the rice malt syrup or stevia and bloomed gelatine and stir to dissolve. Remove from heat and stir in the rosewater. Allow to cool slightly then pour into silicon moulds or a glass or plastic dish and set in the fridge for at least 2 hours.
Remove the gelatine from the moulds (or cut into squares if using a dish). Melt the chocolate in a cup in the microwave (slowly on a low heat, checking frequently). Dunk the gelatine shapes into the chocolate or drizzle the chocolate over them. Decorate with pomegranate seeds and pistachios, using an extra chocolate drizzle to keep them in place. These will keep in the fridge for up to 1 week.
If you can’t find pomegranate, use 1 cup raspberries or an extra ½ cup water and a tablespoon of beetroot powder.
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