Three-layer Pomegranate Dessert
Three-layer pomegranate dessert is really wonderful. It does not need to be cooked, but it is a bit time consuming and it is better to prepare it the day before because it has to be refrigerated in several stages. This three-layer pomegranate dessert is a combination of sour and sweet flavors and creamy and jelly textures. So everything you expect from a dessert is in it.
- Pomegranate jelly powder 3 packs: (100 g)
- Boiling water: 1 and 3/4 cup
- Pomegranate juice: 1 and 3/4 cup
- Cream cheese: 350 g
- Cream: 2 scoops
- Vanilla: 1 tsp
- Powdered sugar: 2 cups
- Sliced pomegranate: 1 cup (for decoration)
First, prepare 9 glasses or bowls or any three-layer dessert dish and place them on a large tray that fits in your refrigerator to make your next job easier.
Now prepare the necessary jelly for the second layer. Pour a packet of jellies into 3/4 cup boiling water and stir well to dissolve the gelatin well. Then add 3/4 cup cold pomegranate juice and mix with it. Refrigerate the jelly until it is half closed (not completely closed). Your jelly should be sliced and semi-liquid. Stir every 5 minutes until it reaches the desired concentration. Then take it out of the refrigerator so that the jelly reaches room temperature while you are doing the next step.
Stir in the cream cheese very quickly to allow air to penetrate and lighten. Separately, pour the high-fat cream, powdered sugar and vanilla into a large bowl and beat with an electric mixer at high speed until it forms, and when you take out the mixer series, the cream hangs sharply from it. Then add the whipped cream cheese and stir.
Halve the cream mixture of the previous step. Pour half of it into the dessert dishes using a funnel or spoon and smooth the surface.
Mix the other half with the half-packed jelly until it turns pink. To do this, use a high speed mixer. Then add 1 cup of pomegranate seeds and stir with a spoon. Pour the prepared pomegranate mousse evenly as a second layer in the dessert dish.
Now transfer the dishes to the refrigerator with a tray and leave them for 1 hour to catch the mouse.
After an hour, prepare the last layer of three-layer pomegranate dessert. This layer is actually a thick jelly. Dissolve 170 grams of jelly powder (1 and 2/3 packets) in 1 cup of boiling water. Then mix 1 cup of cold pomegranate juice with it. Allow the jelly to cool completely to room temperature.
Add the cooled liquid jelly to the dessert dishes and put the tray back in the fridge. Wait at least a few hours for the third layer jelly to set completely (it is best to refrigerate overnight to make sure).
You can decorate the three-layer dessert with pomegranate seeds