Monday, August 3, 2009

Pom Wonderful~Layered Jello

Last week I received an email from Pom Wonderful asking if I wanted to be sent a sample of pomegranate juice. I was a bit skeptical because I started this blog for fun and have never been offered any food samples before. Plus there was no strings attached to the sample (i.e. no requirement to blog about the product).I'll be moving out of my apartment in a couple of months, so I figured that if I emailed the lady my address, so I figured that I wouldn't receive any spam mail. Plus I live in a secure apartment in which you need a keycard to enter. *yes, I am slightly paranoid when it comes to safety. I used to carry pepper spray, I've taken self-defense classes, and hold my keys a particular way when I walk home just in case I need to strike someone*

I last Friday I was pleasantly surprised to find an 8-pack of pomegranate juice waiting for me when I arrived at home.

I was making rainbow jello for a party I attended, so I thought, "why not make pomegranate jello?"

(9"x9" square pan)

Pomegranate jello
1/2 cup cold pomegranate juice
2 packets of Knox gelatin

1.5 cups pomegranate juice
1/2 cup of granulated sugar

1. Gelatin Mixture-Stir in 2 packets of knox gelatin in 0.5 cups of cold pomegranate juice. Let sit for 5 minutes.

2. In a sauce pan, heat 1.5 cups pomegranate juice to a boil. Take off the heat and stir in 0.5 cups of sugar. Then stir in the gelatin and pomegranate juice mixture.

Cream jello
1/4 cup cold water
2 packets of Knox gelatin
3/4 cup water

1 can condensed milk
1 cup hot water

1. Gelatin Mixture-Stir in 2 packets of knox gelatin in 1/4 cup water. Let sit for 5 minutes.
2. In a bowl, mix together the condensed milk and 1 cup of hot water.
3. In a sauce pan, heat 3/4 cup water to a boil. Take off the heat and stir in the gelatin mixture. 4. Pour the hot water gelatin mixture into the condensed milk mixture and mix well.

Assembling the layered jello
1. Pour ~3/4 cup pomegranate mixture into the pan. Place in the refrigerator and let gelatin set for 15-20 minutes.
2. Pour ~3/4 cup cream mixture into the pan. Place in the refrigerator and let gelatin set for 15-20 minutes.
3. Repeat steps 1 and 2, until you have 3 layers of pomegranate jello, and 2 layers of cream.
4. Cut into squares or rectangles and serve.

*side note* You will have extra cream jello mixture left, so you can pour it into a container and cut up and eat as a snack.


K and S said...

great way to use the samples!

chou said...

Cool. They just must have a karmic understanding of your love affair with pomegranate juice . . . :) Brilliantly fun.

Erika said...

i love the color combo of the white and pom-pink. I don't think I would have ever thought to combine the tart pomegranate with dairy though, how was it?

I was so excited to see that you've been posting quite a bit lately (per my request, right? hehe)

genkitummy said...

thanks kat!
chou-yup ever since i researched pomegranate flavor in flavor analysis. i should post pictures of that!

erika-the combo actually tasted pretty good. kind of like eating blueberries and whipped cream. (that's the first example that popped into my mind b/c i ate that for dessert).
and of course i've been posting solely b/c of your request. :P it also breaks the monotony of dissertation writing. lab's so empty and a bit sad w/o you and lisa here. miss you!

Lisa said...

That is one of the best things I've seen done with the POM juice! I just made tarts. That jello and the rainbow version below, is gorgeous! Like sheets of perfectly stained glass! Beautifully done!

Tien said...

I like your recipe better with the POM Wonderful. Did people like it at the party? Wasn't it a nice surprise to get POM Wonderful juice? -Tien