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dessert recipes | serves 4–6
1. Soak 12 sheets of gelatine in cold water for 5 minutes. Squeeze out excess water and whisk sheets into 500ml of hot Pom pomegranate juice. Top with a litre of cold Pom juice, pour into a lightly oiled jelly mould and place in the fridge until set.
Photo David Loftus
from Issue 3
ingredients• 12 sheets of gelatine
• 500ml of hot Pom pomegranate juice