Go to the Recipe: Pomegranate Gelée
Can citric acid be used in place of malic?
Cool!
second on the citric acid please
Why use gelatin and not Agar ?
Yes. Although they are slightly different in flavor, citric acid can be subbed with no issue.
Yes, see below.
Gelatin has a nicer mouth feel in this situation. Also you do not have to heat the juice nearly as much to incorporate the gelatin so the fresh flavor comes through better.
You can use a potato ricer, to extract the juice from pomegranate, instead of a citrus press. You don't even need the cheesecloth.
I have some frozen pom seeds from my pomegranate tree. Is there a rough guide on the weight of just seeds that would be equivalent to 3 pomegranates?
Didn't work for me for some reason (not sure why, did everything to the letter.....I think). One of those times where things go smoothly and quite easy and I was left scratching my head. LOL. Will have to try again in the future and monitor my steps more closely.
What brand of citrus juicer do you guys prefer?
Could you just gellify pomegranate molasses and save some time?
Just made this with POM juice and knox powdered gelatine. Worked fine but I found it weirdly salty tasting. Glad I tested it before doing the foie part.
Maybe spoke too soon. The first one I tried was straight from the fridge and was a little firmer than in the video. Took one out for about 90 minutes on the counter to see how it would be at room temp and it turned back into pure liquid. It is quite warm out, maybe 78 degrees on the counter. Any ideas? Could it have been the store bought juice, powdered gelatine (4.13 grams for half recipe), or the high room temp?
Why wouldnt you use the sous vide gelatin method for this recipe?
wouldnt that maintain the freshness?
Can I make this with POM instead of going through the steps of extracting the juice from 12 pomegranates? If so, do I still go through with Step 4 and add the sugar, salt and Malic acid?
