Friday, November 6, 2009

Pomegranate, Ginger, Honey & Lemon Verrines

Posted by Quinn at Friday, November 06, 2009

Made these little verrines for our desserts. I like it! I thought the lemon taste would be gutsy and strong but nope, it was mild, just nice and I enjoy the lemon zest bits very much. I could taste each and every component very well and the ginger definitely stand out. I did add 3 tbsp of POM juice in the honey & lemon gelee layer but the tea conquers it all!

Inspired by Helen McSweeney from Tartelette's: Pomegranate Hibiscus Tea & Honey Ginger Yogurt Verrines, I chose to use up ingredients that are readily lying in my pantry. I don't have hibiscus tea but I have a 'sashay' of honey & lemon tea, so honey & lemon it is.

I also substituted grated ginger with ginger powder simply because I was lazy and wanted a quick fix. This one doesn't take much time but the layering, a little but it's got very little hands-on time in total.

Just make the tea gelee, slant it on egg carton and get back to your work. A couple of hours later when you're hungry for lunch, get back into the kitchen a d finish off the yogurt and ginger gelee. Pour it over and you're done.

The next morning when you wake up and the only thing in mind is desserts, go to the kitchen and spoon in! I always like making things a day ahead. I like the comfort of having desserts ready rather than start making them on the day itself. With that said, you of course have to be able to predict what you'll love to eat the next day but I really don't think I have a problem with that. I'm pretty adventurous. I like new stuffs that I've never tried before with many flavours complimenting each other. So, yeah....that's me. Not that hard to please, am I?

For the Honey & Lemon Tea Gelee:

1/2 cup honey & lemon herbal infused tea
3 tbsp pomegranate juice
2 tsp sugar
1 tsp powdered gelatine
4 tsp cold water
1 tsp lemon zest

Bloom gelatine in cold water and set aside. Brew tea and mix sugar until it's dissolved. After 10mins of steeping time, stir in the blossomed gelatine paste and stir until dissolve. Heat it up over the stove over the lowest heat setting possible if necessary. When it's all dissolved, stir in the lemon zest and cool it for a bit. When cooled, pour into 2 or 3 tall glass and have them slanted, leaning against an egg carton. Chill them in the refrigerator for 3 hours or so.

For the Honey & Ginger Yogurt Gelee:

1/2 tsp powdered gelatine
2 tsp water
2/3 cup Greek-style yogurt
4 tsp clear honey
1/4 tsp ginger powder

Bloom the gelatine in cold water. Microwave 1/3 cup of the yogurt in a microwave safe bowl until just heated through but not curdled nor hot. Mix the two microwaved gelatine paste and yogurt together, slowly whisking the gelatine into the yogurt until well combined.

Add in remaining ingredients, i.e., the remaining yogurt, honey and the ginger powder. Whisk into submission and pour into the verrines filled with honey and lemon tea gelee.

Let it chill overnight, covered with plastic wrap. When serving, pile a generous amount of pomegranate seeds over the top and drizzle with a little clear, thick honey.

These are very wobbly but I quite like how the texture melts in my mouth. If you like firmer texture, increase your gelatine accordingly.

Enjoy and serve very very cold!

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