“In this fresh dessert, the pretty jewels of the pomegranate are combined with a velvety cream, fruity pink grapefruit, and fine pistachio crumble. Perfect for a festive conclusion.”
The pomegranate has been with us during the cold season. Its health benefits are extraordinary. So it can be used in the daily consumption of breakfast or salads. Here I have integrated the fruit originally from Central Asia into a refreshing dessert. Because its juice not only tastes slightly sweet and sour, the color also makes this dreamy cream a real eye-catcher.
This recipe was created in collaboration with Weleda. The pomegranate is one of your leading plants.
In order for the shelling of the fruit to easily proceed, I have listed my favorite way of preparation in the recipe. But of course, you will find many interesting opportunities on the worldwide web. Here is a guide that I find particularly successful.
Dreamy Pomegranate Cream Pots With Pink Grapefruit and Pistachio Crumble
Course: Dessert, Recipes6
servings40
minutes30
minutes1
hour10
minutesIngredients
- CREAM POT LAYERS
½ cup macadamia nuts
1 can coconut milk (refrigerated for 12 h)
2 Medjool dates, pitted
24 tbsp pomegranate juice
½ organic grapefruit, zest
1 pinch of salt
½ tsp cinnamon
1 pinch of cardamom
½ tsp beetroot powder *
- PISTACHIO CRUMBLE
¼ cup pistachios
¼ cup oatmeal, fine-leaved
¼ grams of coconut flour
3 tbsp coconut blossom sugar
¼ tsp sea salt
¼ tsp ground cinnamon
- TOPPING
1 pink grapefruit
1 pomegranate
Directions
- Soak macadamia nuts in hot water for 1/2 h, rinse, and set aside. Mix all ingredients in a high-speed blender
- Let cool down in the fridge for at least 4 hours.
- Roast pistachios in a coated pan for about 5 minutes over medium heat, set aside, and let cool.
- Chop pistachios into a coarse mass in a blender.
- Mix with all other ingredients and bake in the oven at 160 degrees for 10 minutes.
- Turn briefly and continue baking 5-10 until the crumble is lightly browned.
- Let cool down
- Cut a slice at the top and bottom of the pomegranate so that the segments become visible.
- Carve the fruit from the outside along the segments and lift out the segments.
- Carefully loosen the seeds and put them in a bowl.
- Peel grapefruit with a sharp knife so that there is no white skin.
- Fillet the fruit carefully, cutting along with the wedges with a knife and detaching segments.
- Fill glasses, start with pomegranate, and pour grapefruit over them.
- Then fill up with the cream and sprinkle the pistachio crumble.
- Finish off with a few pomegranate seeds.
- Enjoy!
Notes
- or 1 tsp very finely grated beetroot (beetroot)
