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Pomegranate Chiffon Filling
- Makes
3½ cups
- Difficulty
Easy
Published 2014
Ingredients
| VOLUME | WEIGHT | ||
| heavy cream, cold |
Method
Into a medium bowl, pour the cream and refrigerate it for at least 15 minutes. (Chill a handheld mixer’s beaters alongside the bowl.)
In a medium saucepan, pour the pomegranate juice and sprinkle the gelatin on top. Swirl the mixture gently to moisten the gelatin and let it sit for 5 minutes. (If it will sit longer, cover it to prevent evaporation.) Add
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Components
- Pomegranate Chiffon Filling
Part of
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