John Myers
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Pomegranate Plus Berry Puree As Layered Dessert
The perfect pomegranate plus berry puree as layered dessert recipe with a picture and simple step-by-step instructions.
Stack mass
- Vanilla syrup
- Pavesini biscuits (Italian ladyfingers)
- Strong espresso cold
Filling compound
- Cream 30% fat
- Rose petal sugar
Pomegranate and berry jam
- Pomegranate fresh (only the seeds)
- Cassis juice
- Raspberries
- Wild strawberries
- Cassis liqueur
- Honey balsamic vinegar
- Lime juice
- Sour cream
- Gelatine FIX red
Decoration
- Decorative sugar
- You start by brushing the glass bowl (it should be freezer-safe) with vanilla syrup first.
The layers
Layer 1.
- = Wet the sponge fingers with espresso and sprinkle with rose petal sugar
Layer 2
- = Spray on the cream in dots
Layer 3
- = Mix the berry pulp using the list of ingredients and lightly puree. Spread over the cream layer. How you can core the pomegranate in my TIPP description under the link >>>>>> http://www./tipp/1524/Granatapfel-Kerne-schmutzfrei-ausloesen-Es- geht-ganz-Easy.html >>>>>> read it.
Layer 4
- = Place the sponge finger on top – sprinkle with rose petal sugar.
Layer 5
- Add the creamy dots and decorative sugar.
- That’s it – put it in the freezer for about 2 hours.
- 1 / 2 hours before serving – take it out again and cut into any pieces.
- Add the espresso with a dash of vanilla syrup and you’re done !!!!
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