Composition / ingredients
Cooking method
1. Creamy jelly. Soak gelatin in a small amount of cold water. Pour the cream into a saucepan, add the swollen gelatin, sugar and vanilla sugar and, stirring, warm over low heat until the gelatin dissolves.
2. Pour the resulting mass into silicone molds in the form of hearts and put in the refrigerator for 1 hour.
3. Pomegranate jelly. Wash the pomegranates, cut in half and squeeze out the juice, leaving some of the seeds for decoration. Strain the juice through 2 layers of gauze, combine with gelatin and, stirring, heat until it dissolves. Let cool.
4. Carefully pour the pomegranate juice into molds with frozen cream jelly and put it in the refrigerator for another 1 hour.
5. Carefully remove the finished jelly from the molds, put it on plates and decorate with pomegranate seeds.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garnet - 52 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Vanilla sugar - 379 kcal/100g
