The gardener Blog called for cooking event with the theme of "pomegranate" and since my current dessert (like the family of the man comes to visit) discussed as a main ingredient and the pomegranate, I immediately had a very good reason to finally take part in a cooking event. :-)
I've often bought pomegranates, usually just there for decoration, in between, also because I really did feel like it ... and just as often I feel like the past, when I ask them absolutely nuts tasted sour and I thought "Bääh, never again."
now is but for some time in the Lübeck Hauptbahnhof a very nice man with very fresh vegetables and delicious offering, including pomegranates.
large and round, juicy and red. I was happy that one more chance to convince me that pomegranates can also taste really fresh and delicious.
I was not disappointed. :-)
These were actually the best pomegranates I've ever eaten. :-)
Hopefully they come afterwards with my guests as good.
For my pomegranate custard (7 servings) you need:
800 ml milk
200 ml of pomegranate juice
2 eggs
70 g sugar
Mark of a vanilla bean
40 g cornstarch
1 pomegranate
2 tablespoons honey
200 ml cream 2 tablespoons sugar
the eggs, vanilla and sugar are stirred to a nice frothy mass.
mix 2 tablespoons cold milk and starch. To give the egg mixture and again mix well.
800 ml milk and 200 ml of pomegranate juice boil while stirring. Not surprising, the milk is easily flaked with the juice that interferes not at all. :-)
pours the milk is boiled, stirring constantly, add the custard-mass, stir, stir, stir and simmer for about 1 minute.
Remove from heat or turn the gas back.
7 small bowls into a large - filled with cold water - baking dish (not too much water, it should last a maximum of up to half of the bowls).
the custard into the bowl, then pour the whole and for 2 hours in a cool place position.
can in the meantime her the pomegranate seed. Be careful with light colored textiles, the stain of the juice to go no more out of the laundry.
Bevor ihr mit dem nächsten Punkt (Sahne schlagen)weitermacht nehmt ihr die Schüsseln aus dem kalten Wasserbad.
Nach zwei Stunden schlagt ihr die Sahne (mit 2 El Zucker) richtig schön steif und rührt in jeweils ein Schälchen 2 EL Sahne hinein. Die Ränder der Schüsseln mit etwas Küchenpapier reinigen.
Die Granatapfelkernen nun mit etwas Butter in einer heißen Pfanne schwenken (kleine Flamme), 2 EL Honig dazu und 2 Minuten köcheln lassen.
Noch heiß oben auf den Vla geben (3 EL pro Schüssel) und alle Schüsseln wieder kalt stellen.
Ein absoluter Dessertraum. :-)
Lasst es euch schmecken.
