Rose rice custard with pomegranate jelly looks and tastes heavenly! For a dessert, it is low in calories, saturated fat and cholesterol. It is a gluten free, easy and light dessert. Inspired by Persian flavors.
I have used 100% pure pomegranate juice to prepare the jelly. But if tangy sweet taste is not your choice, it can be substituted with cherry juice or even concord grape juice for good nutritional benefits.
In the US, gelatin dessert is usually referred to as jello, which comes from the brand name Jell-O. But elsewhere it is still referred to as jelly.
You may also like these sweet recipes:
- Chia Mahalabia with Pistachios
- Sahlab (Orange Blossom Drink)
- Fresh Cream Pineapple Cupcakes
- Badam Malai Kulfi (Ricotta Popsicles)
Pomegranate, the gorgeous fruit with its rich red ruby like arils, has been in the news for years for its promise of myriad health benefits. Well, what does it offer?
Studies with pomegranates have shown a wide spectrum of effects – hypolidpidemic, antidiabetic, antioxidant, antibacterial, anti-inflammatory, antiviral, anti-aging, anti-atherosclerotic and anticarcinogenic.
And those health benefits have been attributed to its rich polyphenolic content, specifically the punicalagins, punicalins, gallagic acid, ellagic acid and anthocyanins.
In cancer research, pomegranates have been found to exert antiproliferative, antimetastatic, anti-invasive effects and induction of apoptosis. The most remarkable data has been revealed in prostrate cancer research.
Photography above: bijansviewfinder.com
It is best to enjoy pomegranate as a fruit, of course! But the fresh juice is so delicious and refreshing. However, one should remember that it is still a fruit juice with sugar content in it.
Fruit juice is definitely a great alternative to make jelly in place of the store bought artificially flavored jelly. Can’t beat the goodness that comes along with the sweet pomegranate juice any day!!
Rice custard is a completely different experience – in texture, taste and flavor. I have used almonds to add creaminess and richness to the rice custard, while boosting the nutrition.
Honey is used to sweeten the custard instead of refined sugar. The rose water adds to the sweet flavor. And a tiny bit of almond extract gives a faint note of almonds. But if you do not like almond extract, you can skip that.
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Rose Rice Custard with Pomegranate Jelly
Ingredients
- 1 ¾ cups pomegranate juice
- 1 ½ envelopes gelatin unflavored
- 6 ½ tablespoons rice flour
- 2 ¼ cups milk reduced fat
- 1/4 cup almonds blanched (soaked overnight)
- 1/4 cup honey light
- 1/4 cup rose water
- 1/8 teaspoon almond extract*
- 2 tablespoons pistachios (for garnish)
Instructions
- Bring the Pomegranate juice to a quick boil. Sprinkle the gelatin granules, stir and let it dissolve. (I recommend following the instructions on the gelatin package to make the Jelly, as it may be specific to the product.)
- Divide the pomegranate jelly into nine glass dessert bowls and let it set in the refrigerator.
- Grind the soaked almonds with the milk in a high speed blender until smooth.
- Dissolve the rice flour in about half cup of the blended almond-milk. Add honey to the remaining milk, stir it well and bring it to a boil.
- Take the saucepan away from heat and add the rice flour-milk paste and whisk it until nicely mixed.
- Return the sauce pan back to the stove and cook the mixture on a medium heat until it starts to thicken. Add the rose water and mix it in.
- While cooking the custard, make sure to stir with a whisk to prevent lump formation and sticking to the pan bottom.
- Reduce the heat to low-medium and stir until the custard coats the back of a spoon and reaches a thick custard like consistency.
- Take the custard away from the heat source and cover with a parchment paper or a lid and allow to cool.
- Divide the custard and carefully layer it on top of the pomegranate jelly in the glass dessert bowls. Sprinkle chopped pistachios on the top. Chill and serve the Rose Rice Custard with Pomegranate Jelly.
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