Pomegranate and Passion fruit Lightly Jellied cream

This very easy dessert is suitable for hot summery days as it is an instant thirst quencher because of the quenching properties of the soured cream and the pomegranate molasses. It just has the perfect balance of tanginess/sweetness. Well, at lest for me, as other people complained they would prefer it a bit sweeter.

I have always missed the tanginess of a proper yogurt since living outside Bulgaria (the country of the proper yogurt, in case anyone doesn't know :) ) and adding the naturally tangy pomegranate molasses, which btw according to the bottle I bought does not contain sugars except the natural ones present in the fruit, was the perfect fix for this condition.

I did not add any sugar either, but of course it can be added to taste.

To make the cream more rich in texture I added cream cheese which did the job perfectly.

The lightly jellied soured cream is the same I used for the Hungarian walnut cake


A week ago I had the chance to attend a food photography workshop by Beatrice Peltre (la tartine gourmande) within the 2011 edition of the Food Blogger Connect event. A pleasant weekend indulging with good food, drinks and meeting nice people. So Béa shared her secrets for creating great photos using primarily natural light and I tried to implement what I learned in my shots, not sure if I managed it completely though.

And now comes the recipe!

Products:

600 ml soured cream

180 gr low-fat cream cheese (I used Philadelphia)

(sugar - optional to taste)

150 ml pomegranate molasses (I used with no added sugar)

2 passion fruits, the inside scooped and distributed on top of the pots

1 pack gelatin (I used dr. Oetker) +120 gr hot water

Method:

In a bowl mix the soured cream with the pomegranate molasses. Beat the cream cheese into the soured cream until smooth.If adding sugar or other sweetened (honey, etc.) do it now. Dissolve the gelatin in 120 ml hot water until translucent. When the gelatin liquid is ready add 2-3 tbsp of the cream to it and blend well. Then add it to the rest of the cream mix. Distribute in pots, refrigerate for 2-4 hours or overnight.
Before serving decorate with the scooped passion fruits.

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Pomegranate and Passion fruit Lightly Jellied cream

by sneige August-22-2011

Ingredients

• 600 ml soured cream
• 150 ml pomegranate molasses (no added sugar)
• 180 gr cream cheese (I used low-fat Philadelphia)
• 1 pack (to jelly 1 pint) gelatin (I used dr. Oetker)
• 2 ripe passion fruits

Instructions

In a bowl mix the soured cream with the pomegranate molasses.Beat the cream cheese into the soured cream until smooth.If adding sugar or other sweetened (honey, etc.) do it now.Dissolve the gelatin in 120 ml hot water until translucent.When the gelatin liquid is ready add 2-3 tbsp of the cream to it and blend well. Then add it to the rest of the cream mix.Distribute in pots, refrigerate for 2-4 hours or overnight.Before serving decorate with the scooped passion fruits.

Yield: 8 servings

If you are buying a whole bottle of pomegranate molasses and want to finish it faster, here are some other recipes where you can use:

Lamb and Pomegranate Dolmeh (Sarma)- Сармички с агнешко и лозов лист

Beetroot and Strained Yogurt Salad with Pomegranate molasses

Bettroot, Pomegranate and Coriander Salad