Pomegranate jars

09.01.202119.01.2021 1 min read

A fresh and simple dessert that will brighten up the month of January and showcase the pomegranate, an amazing fruit full of goodness!

Pomegranate jars

All animal products can be replaced by plant-based alternatives.

CourseSweets
CuisineAll-time Classic, Fresh & Healthy, Vegetarian

Servings	Prep Time
4 jars	1 hour

Servings	Prep Time
4 jars	1 hour

Pomegranate jars

All animal products can be replaced by plant-based alternatives.

CourseSweets
CuisineAll-time Classic, Fresh & Healthy, Vegetarian

Servings	Prep Time
4 jars	1 hour

Servings	Prep Time
4 jars	1 hour

Ingredients

For the pomegranate syrup

For the whipped cream

150 g mascarpone
250 g full cream

For the granola

50 g pecan nuts crushed
150 g oat flakes
1 tbsp maple syrup
1 tbsp honey
1 tbsp brown sugar

Servings: jars

Units:

Instructions

For the pomegranate syrup

Place sugar, water and pomegranate seeds in a saucepan and simmer over low heat until a syrupy texture is obtained (approximately 20 minutes).
Strain the juice through a sieve and set aside in an airtight container in a cool place for 1 hour.

For the whipped cream

Pour the cream in a bowl along with the mascarpone and gently whip until smooth.
Once the cream has set, add the pomegranate syrup little by little while continuing to whip the cream as gently as possible.
Place in a piping bag and set aside in a cool place until required for assembly.

For the granola

Crush the pecans, then place them in a bowl with the other ingredients.
Mix everything together with a spatula and spread on a baking tray.
Bake at 150°C for 30 minutes.
Remove from the oven and let it cool.

Assembling the jars

Put a few sweet pomegranate seeds at the bottom of each jar.
Cover with whipped cream and decorate with granola and fresh pomegranate.

Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.