From Better Homes and Gardens, Dec. 2013. The cook time does not include two hours chilling time. This is described as a light and bright dessert.
Provided by duonyte
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl combine the water or milk and the gelatin, and set aside.
- In a saucepan over medium heat, bring heavy cream and sugar to a simmer, stirring until the sugar is dissolved.
- Immediately remove from heat and add the gelatin mixture, stirring until completely dissolved. Cool 5 minutes.
- Transfer to a mixing bowl and whisk in the creme fraiche until blended, then whisk in the buttermilk, lemon juice, vanilla and salt.
- Strain and stir in the lemon peel.
- Divide into eight 1 cup ramekins. Cover with plastic wrap and chill until set, 2 to 3 hours.
- Meanwhile, prepare the pomegranate compote. In a medium saucepan combine the wine and sugar and bring to a simmer, stirring until the sugar is dissolved. Simmer, uncovered, about 3 minutes, until slightly reduced and syrupy. Remove from heat and cool completely.
- Before serving, combine the pomegranate seeds, orange, and salt. Pour over the wine syrup and stir in the lemon juice. Serve immediately.
Nutrition Facts : Calories 462.6, Fat 28.2, SaturatedFat 17.5, Cholesterol 104.3, Sodium 291.1, Carbohydrate 42.8, Fiber 0.8, Sugar 39.2, Protein 10.6
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