Pomegranate red wine cream

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Cut pomegranates in half lengthwise. Squeeze one half with a lemon squeezer. Fill up pomegranate juice with cranberry juice to 75 ml. Remove the seeds from the other halves, removing the white separating skins. Stir starch and 2 tablespoons of juice until smooth. Bring the remaining juice and sugar to the boil, stir in the starch and simmer for about 1 minute. Allow the juice to cool, then add the seeds and allow to cool completely.

2. 2

   Whip the whipped cream until stiff. Put red wine (included in the package) and 6 tablespoons of water (both at room temperature) into a fat-free mixing bowl. Add the dessert powder and whisk briefly with the whisk (fat-free) of the hand mixer at lowest setting, then whip at highest setting for 2 minutes until foamy. Fold in whipped cream. Pour cream into a piping bag with a large perforated spout and fill the pomegranate halves. Chill the cream for at least 2 hours. Pour the pomegranate seeds over the cream and serve immediately

Nutrition Facts

KCAL
300 kcal

CARBS
34 g

FATS
14 g

PROTEINS
3 g