Sometimes you want a little bit of dessert, something sweet and sensational to top off your meal. This pomegranate and pistachio milk dessert is the answer. Simple to make, quick to pull together, stunning to look at.
This GPA Wholefoods dessert combines the beautiful flavours of vanilla and lemon, while the colours of the pomegranate and pistachio nuts take it from ordinary to extraordinary. The consistency appeals to everyone but if the kids aren’t fans of pomegranate or pistachios you can easily substitute with different fruit and nut combinations. We’d love to hear what you come up with to make this dessert your own.
Pomegranate & Pistachio Milk Dessert
Serves 4 Prep: 10 mins (+3 hours in fridge) Cooking: 5 mins
3 cups milk of your choice
2 strips lemon peel
1 tsp vanilla bean paste
2 tbs rosewater*
20 drops Thankfully Nourished monk fruit concentrate
3 tsp Thankfully Nourished New Zealand gelatin
Fresh pomegranate seeds and chopped unsalted pistachios to serve
Place ½ cup of milk in a small bowl and sprinkle over the gelatin. Stand for 5 minutes until gelatin softens. Reserve.
Meanwhile, place lemon peel strips and remaining milk in a small saucepan. Bring to the boil. Turn off the heat, cover and seep for 5 minutes and remove lemon strips. Stir in rosewater, monk fruit concentrate and gelatin. Stir until gelatin dissolves.
Pour into 4 x ¾-cup (180ml) shallow bowls or ramekins. Refrigerate for 3 hours or until set. Serve topped with fresh pomegranate seeds and chopped pistachios.
*Rosewater is available at delis and middle-eastern food stores. This ingredient can be omitted from recipe if you’re having trouble sourcing it.