Fresh pomegranate tartlets
Greek30 minutes1 hourFresh pomegranate tartlets
Cooking recipes | Desserts

PREPARATION

For the base

  1. Place the butter in a saucepan and melt it over heat.
  2. Add the biscuits into the food chopper and beat them to a powder. Add the melted butter and continue beating.
  3. Transfer the mixture to the individual tins and press gently with your hands, spreading the mixture evenly.
  4. Place the base in the refrigerator to cool.

For the pastry cream

In a bowl, add the pastry cream powder, the pomegranate juice and the milk and stir until the mixture becomes homogeneous.

To serve

Transfer the cream into a pastry bag and fill the tartlets.
Decorate the tartlets with pomegranate seeds, icing sugar and spearmint.

For the pastry cream120 g instant pastry cream, vanilla flavour350 ml whole milk50 ml pomegranate juiceFor the base100 g butter250 g digestive type biscuitsTo servePomegranate seedsIcing sugarLearn More
Pomegranate cheesecake
Greek30 minutes1 hourPomegranate cheesecake
Cooking recipes | Desserts

Beat the cookies with a mixer until they reach the texture of powder and place them in a bowl. In a small saucepan, melt the butter and pour it into the biscuit powder, mixing until homogeneous. Spread the mixture in a round mould and put it in the refrigerator to stabilise the base. Beat the fresh cream cheese, powdered sugar, lime and lemon zest, and vanilla extract with a mixer until they are well blended.

Add the crème fraiche and continue beating until a fluffy cream is formed. Spread the cream on the mould over the biscuit powder and put the mould back in the refrigerator for at least 3 hours. When the cheesecake is well frozen, remove it from the mould and spread pomegranate jam on top (see recipe).

pomegranate jam (ready-made or homemade - see recipe)500 g fresh cream cheese350 g cream200 g Digestive cookies100 g unsalted butter100 g powdered sugarzest of 1/2 limezest of 1/2 lemon2 tsp of vanilla extractLearn More
Sweet cream pie with pomegranate
Greek30 minutes1 hourSweet cream pie with pomegranate
Cooking recipes | Desserts

Preheat the oven to 180°C. Grease a 30x20cm baking tray with butter or margarine (using part of the 100g) and spread a sheet of pastry so that it also covers the walls. Spread butter or margarine and repeat with two more sheets.

Continue spreading the strained leaves one by one, sprinkling each one with butter or margarine. There should be an air gap between the sheets, so that they are not stuck together. Score the leaves into square pieces so that the cream penetrates and bake in the oven for 20 minutes.

For the cream: Mix the milk, water, pomegranate juice, sugar, egg and vanillin in a bowl with a whisk. In a pot, lightly sauté the semolina with 50g butter or margarine over low heat, being careful not to burn it. Remove from the heat and add the milk mixture. Stir with the whisk until the mixture becomes homogeneous.

Remove the baking tray from the oven (after the leaves have been baked for 20 minutes and have turned slightly brown) and immediately pour the mixture. Put the tray back in the oven and bake for an additional 30 minutes. Sprinkle with powdered sugar and garnish with pomegranate seeds.

250g filo pastry100g butter or margarine, meltedFor the cream70ml pomegranate juice300ml sweetened condensed milk350ml of water40g fine semolina50g sugar1 egg50g butter or margarine½ tsp vanillinFor garnishingseeds from 1 pomegranatepowdered sugarLearn More
Pomegranate jam
Greek30 minutes1 hourPomegranate jam
Cooking recipes | Desserts

Peel and cut the apples into small cubes. Put them in a pot together with the sugar and, over medium heat, let the sugar melt and the apple turn into mash. Then add the juice and some pomegranate seeds and mix. Bring to a boil and simmer for an additional 15 minutes, until lightly thickened. Add the lemon and boil for another 5 minutes. Carefully (using an oven mitt) fill the sterilised hot jars to the top (boil them in a pot over low heat for about 5-10 minutes) with the hot pomegranate jam. Seal the jars with their lids and turn them upside down until they cool. The jam is kept closed in its jar in a cool and shady place for several months. Once opened, it must be kept in the refrigerator.

6 cups of pomegranate juice2 red pomegranates, peeled2 apples, chopped3 cups of granulated sugar1/2 lemon (its juice)Pomegranate seeds from 1 pomegranate3 jars with lids (250 ml) (sterilised and warm)Learn More
Panna cotta with pomegranate juice
Greek30 minutes1 hourPanna cotta with pomegranate juice
Cooking recipes | Desserts

For the dessert:
In a bowl of cold water, soak the gelatin sheets until they soften. Put the milk, cream and sugar in a saucepan. Cut the vanilla sticks in half with a knife, remove the seeds and add them to the saucepan along with the pod. Let them come to a boil over medium heat and remove from heat.

Squeeze the gelatins well and add them to the saucepan mixture. Mix well with a hand whisk until melted. Let the panna cotta mixture cool for about 30 minutes (until it reaches room temperature) and remove the vanilla sticks. Fill special moulds with the mixture and refrigerate for 3-4 hours.

For the pomegranate dressing:
Keep separately 2 tbsp of the pomegranate juice and pour the rest into a saucepan. Add the sugar to the saucepan and boil over medium heat for about 5 minutes.

At the same time, dissolve the corn flour in the lemon juice and the pomegranate juice that has been kept separately. Add the dissolved corn flour to the syrup and mix. When it comes to a boil, remove from the heat. Let the sauce cool completely for at least 2 hours.

Serve with the sauce and garnish with the pomegranate seeds.

100 g pomegranate juice100 g sugar1 tsp corn flour2 tsp lemon juicePomegranate seeds For the dessert:350 g crème fraiche 35%150 g fresh milk60 g sugar7 g gelatin sheets2 vanilla sticksLearn More
Cake with pomegranate juice
Greek30 minutes1 hourCake with pomegranate juice
Cooking recipes | Desserts

Beat the sunflower oil with the sugar in a mixer, then add the eggs one by one and then the orange zest. Then add the pomegranate juice. Gradually pour in the flour and mix until the mixture becomes homogeneous. Grease and flour a cake mould and add the mixture. Bake in a preheated oven at 180°C in a hot air setting for about an hour (until the knife comes out clean). After it cools down, carefully invert it on a plate.

In a bowl add 2 tbsp water and the powdered sugar and mix to make the icing. For a thicker mixture, add more powdered sugar. Pour the icing over the cake and garnish with pomegranate seeds and orange zest.

250ml pomegranate juice500g farina flour250ml sunflower oil3 eggsZest of one orange2 cups of brown sugar1 cup of powdered sugarPomegranate seedsWaterLearn More
Homemade cream with pomegranate juice
Greek30 minutes1 hourHomemade cream with pomegranate juice
Cooking recipes | Desserts

Pour the pomegranate juice, vanilla and cornflour into a saucepan and mix with a hand whisk until the mixture becomes homogeneous. Then boil at a low temperature, stirring constantly until the cream thickens. It should be still slightly fluid. Remove from heat and add the sugar. Continue stirring until the sugar is completely dissolved. Place in bowls and garnish with lemon zest and pomegranate seeds. Serve the cream warm or cold.

500 ml pomegranate juice5 tbsp corn flour5 tbsp brown sugar1 vanillaZest of half a lemonPomegranate seedsLearn More
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