Pomegranate and ginger jellies recipe

• 7 Bronze leaf gelatine sheets
• 600 ml (21.1fl oz) Pomegranate juice
• 65 g (2.3oz) Caster sugar
• 20 g (0.7oz) Fresh root ginger
• 200 g (7.1oz) Fresh arils

1. Place the leaf gelatine in a shallow dish and pour over just enough pomegranate juice to cover the surface.
2. Leave to soften for 5 minutes.
3. Peel the ginger and slice finely.
4. Heat the remaining pomegranate juice, sliced ginger and caster sugar in a saucepan until hot, but do not allow to boil - (otherwise the colour will be affected).
5. When hot remove pan from heat.
6. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved, strain through a fine sieve into a jug.
7. Allow to cool to room temperature.
8. Pour into individual moulds or one large one.
9. Add the arils to the jelly so they set in suspension - or strew around turned out jelly to garnish.
10. Serve with thick double cream or healthy-er!
11. Low fat yoghurt.

bronze leaf gelatine sheets, sugar, fresh root ginger, fresh arils

Taken from www.lovefood.com/guide/recipes/12654/martin-blunos-pomegranate-and-ginger-jellies (may not work)