Pomegranate and Honey Yogurt Verrines

Valentine’s Day brings on an expected onslaught of chocolate: chocolate truffles, chocolate-dipped strawberries, chocolate soufflés and molten chocolate cakes. And while I love chocolate probably more than the next girl, I feel a bit bogged down by these dessert clichés. It’s all too predictable, too trite. So this year I decided to go rogue and steer clear of the dark stuff. It turns out you can make a pretty elegant dish without it.

And I found a most elegant recipe on Tartelette. One look at the photograph of her Pomegranate Hibiscus Tea and Honey Ginger Yogurt Verrines and I knew they would be perfect for Valentine’s Day. With white yogurt and jewel-toned pomegranate, the verrines manage to echo the holiday spirit without the use of chocolate.

For the sake of ease, I eliminated some of the ingredients from the original recipe and it still turned out great. I recommend whisking or blending the yogurt after the gelatin has been added to ensure that no clumps remain. To create the angled-layer effect, set the jars at a slant inside an empty egg carton. It’s a bit fussy, but the impression it leaves is so dramatic, it’s well worth the extra effort.

Pomegranate and Honey Yogurt Verrines

From Tartelett
Makes 6 Servings

For the Pomegranate Jelly:

2 cups pomegranate juice
2 tbs sugar
1 tbs powdered gelatin
¼ cup cold water
1tbs lemon zest

Pour the water into a small container, sprinkle the gelatin over it and set aside. In a small saucepan set over medium high, heat together the juice and sugar until the sugar is dissolved. Add the lemon zest and remove from the stove. Add the gelatin and stir until it is completely melted. Let cool to room temperature. Divide evenly among glasses and position them at an angle in an empty egg carton. Let set a couple of hours in the fridge.

Honey Yogurt Gelee:

1 ½ tsp gelatin
2 tbs water
2 cups Greek yogurt
½ cup honey

Pour the water into a small container, sprinkle the gelatin over it and set aside. In a small bowl, heat half the yogurt in the microwave for one minute. Microwave the gelatin for 12 seconds. Quickly mix the two together, add the rest of the yogurt and the honey. No need to let it cool, layer it on top of the tea layer and position it at the opposite angle in the egg carton. Refrigerate for a couple of hours.

7 thoughts on “Pomegranate and Honey Yogurt Verrines”

  1. I am pretty much over Valentines day before it gets here, but your verrines are just beautiful, enough to warm the coldest of hearts. You have some very unique recipes on your blog, I’m having a great time reading through some of your archives!

  2. Holy mole! I love these! I am so excited to try them. I think these could be successfully lighted up as well, which is one of my favorite past times. Thanks for the beautiful post.
    Dana Zia

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