POM Equilibrium

by Chef Gabriel Riva

Total Prep Time

Over an hour

Servings

4

Degree of Difficulty

Medium

Nutritional Overview

Nutrients per Serving (2-5 ounce scoops with toppings): 341 calories (31 calories from fat), 5g protein, 3g total fat (2g saturated), 73g carbohydrates, 9mg cholesterol, 70g total sugars, 55mcg vitamin A RE, 94mg sodium, 164mg potassium.

Ingredients

Components:
1 cup arils from 1–2 large POM Wonderful Pomegranates or POM fresh pomegranate arils
8 fresh orange segments 
1/2 cup organic dried cranberries 
1 cup fresh micro arugula 
3/4 cup caramelized pecans
2–3 fl. oz. lemon-infused olive oil 
2 fl. oz. saba grape must reduction 
Light Goat Cheese Cream (directions below) 
POM Orange Sorbet (directions below) 
Kuromitsu Jelly (directions below) 
Acacia Honey Syrup (directions below)

POM Orange Sorbet:
Juice from 8–12 large POM Wonderful Pomegranate* or 4 1/2 cups POM Wonderful 100% Pomegranate Juice
3 fl. oz. water 
4-1/4 oz. glucose powder**
1 oz. dextrose powder**
7-1/4 oz.Granulated Sugar 
zest from 2 oranges 
1 tablespoon lemon juice

Kuromitsu Gelly:
3-1/2 ounces kuromitsu syrup**
4-1/4 fl. oz. water 
1-1/2 sheets gelatin

Light Goat Cheese Cream:
3-1/2 fl. oz. milk 
4 teaspoons granulated sugar 
1 tablespoon Maizena corn meal 
1-1/2 tablespoons honey 
1/2 Tahitian vanilla bean pod 
1/2 cup goat cheese (sifted)

Acacia Honey Syrup:
3-1/2 tablespoons water 
1-1/2 tablespoons acacia honey

Preparation

POM Orange Sorbet:
Prepare fresh pomegranate juice.* Combine 1/2 cup pomegranate juice, and water, in a pot and heat over a medium flame to 95°F then add the glucose and dextrose Combine orange zest and granulated sugar in small bowl. Continue heating and add granulated sugar when mixture reaches 115°F. Continue heating base to 180°F, remove from heat, strain and cool down in an ice bath. Place base in refrigerator overnight to chill. The next day, add the rest of the pomegranate juice and lemon juice to base; use an immersion blender to incorporate. Churn sorbet at 15°F in an ice cream/sorbet machine, following manufacturer’s directions. Set aside in freezer until needed. .

Kuromitsu Jelly:
Place gelatin sheets in water to hydrate. In a small saucepan, slightly caramelize kuromitsu syrup over medium heat. Remove gelatin from water. Add 4-1/4 oz. water to the saucepan to stop the caramelizing process. Add the hydrated gelatin sheet to mixture, strain well and cool down. Set aside in refrigerator until needed.

Serve this pomegranate recipe.

Light Goat Cheese Cream:
Combine milk, granulated sugar, Maizena corn meal, honey and vanilla in a small pot over medium heat. Bring mixture to 185°F. Strain well, combine with sifted goat cheese in a blender and blend on medium speed until smooth. Set aside in refrigerator until needed. .

Acacia Honey Syrup:
Bring water and honey to a light boil, strain and cool over ice bath. Set preparation aside in refrigerator until needed.

* For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. 

** Note: Dextrose, glucose and kuromitsu syrup (also known as brown sugar syrup) can be found at most major natural foods stores like Whole Foods. For the purposes of this recipe, if these items aren’t available in your area, you can substitute granulated sugar for glucose and dextrose, and maple syrup for kuromitsu syrup.

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