Treat your loved one on Valentine's Day with this fresh, zingy jelly
4 gelatine leaves (or a vegan alternative)
3 tablespoons caster sugar
250ml pomegranate juice, plus extra pomegranate seeds for garnish
125ml sparkling pink (wine or champagne)
100ml ginger ale
Double cream for serving
Dissolve the gelatine in 100ml of cold water until they become soft.
Heat the softened gelatine sheets with the sugar until they are completely dissolved.
Pour the pomegranate juice, sparkling pink and ginger ale into the gelatine mixture. Pour into a bowl and sit in the fridge until it begins to set.
Once it begins to set, remove from the fridge and whisk until it begins to froth. Pour the jelly into champagne flutes or tall jelly moulds.
Chill in the fridge until set.
Whip some double cream and serve on top of the jelly. Garnish with the pomegranate seeds.
Recipe by Jody Spencer
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