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Pistachio, Orange Blossom, and Pomegranate Delices

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A delightful dessert featuring layers of orange and pomegranate jelly with a creamy pistachio filling.

Ingredients

Scale
  • 1 leaf gelatine (for pomegranate jelly)
  • 100 ml pomegranate juice
  • 5 g caster sugar
  • 2 leaves gelatine (for orange jelly)
  • 200 ml orange juice
  • 10 g caster sugar
  • 350 ml whole milk
  • 120 ml double cream
  • 75 g caster sugar
  • 30 g cornflour/cornstarch
  • 2 tbsp water
  • 1.5 tsp orange blossom water
  • 25 g pistachios (finely ground)
  • 40 g ground almonds
  • 40 g icing sugar
  • 10 g plain flour
  • 1 large egg
  • 10 g butter (melted and cooled)
  • 80 g egg white (about 3 medium eggs)
  • 20 g caster sugar
  • 10 g finely chopped pistachios

Instructions

  1. Prepare the Pomegranate Jelly: Soak 1 leaf of gelatine in cold water for about 5 minutes. In a small saucepan, combine the pomegranate juice and 5 g of caster sugar. Heat gently until warm but not boiling. Squeeze excess water from the gelatine and stir it into the juice until fully dissolved. Pour the mixture into a small mold or dish and refrigerate until set, about 1 hour.
  2. Make the Orange Jelly: While the pomegranate jelly sets, soak the 2 leaves of gelatine in cold water. Combine the orange juice and 10 g caster sugar in another saucepan. Gently heat until warm, then remove from heat and stir in the soaked gelatine. Mix until dissolved, then pour over the set pomegranate jelly and refrigerate again until set, about another hour.
  3. Prepare the Cream Base: In a medium saucepan, whisk together the whole milk, double cream, and 75 g of caster sugar. In a small bowl, mix the cornflour with 2 tbsp of water to form a slurry. Gradually add the cornflour mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens—about 5-7 minutes. Remove from heat and let it cool slightly.
  4. Infuse with Flavors: Once cooled, add the orange blossom water, finely ground pistachios, and ground almonds to the milk mixture. Stir well to combine all the flavors.
  5. Whip the Egg Whites: In a clean bowl, whisk the egg whites until soft peaks form. Gradually add 20 g of caster sugar and continue whisking until stiff peaks form. Gently fold the whipped egg whites into the cream mixture, being careful not to deflate the airy texture.
  6. Assemble the Delices: In each serving dish or a larger mold, layer the set jellies at the bottom, followed by the creamy pistachio filling. Smooth out the top and chill in the refrigerator for about 2 hours to firm up.
  7. Unmold and Garnish: When you’re ready to serve, carefully unmold each delice onto a plate. For garnish, drizzle with pomegranate seeds and sprinkle finely chopped pistachios on top for a beautiful finish.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the gelatine is well dissolved to avoid lumps.

Nutrition

Find it online: https://lunarecipez.com/pistachio-orange-blossom-pomegranate-delights/

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