Standing on the precipice of each new year, I always find myself wondering what the coming year will look like. I usually get that roller coaster stomach-flip feeling of anticipation. (Maybe you get it too?) It's exciting to me, especially considering the amazing things that happened in 2013. There were ups and downs of course, but creatively speaking, I've never been more fulfilled. For me, that's a huge deal! It's a big part of my happiness in life. So, believe me when I say that it's been my pleasure to bake for you -and with you- this past year.
I whipped up these pomegranate gelée spritzers in a hurry because I've spent the better part of today thinking it was December 30th. (How did that happen?) Luckily, I'd done some prep work yesterday and already had the macarons baked and filled. I used a combination of pomegranate juice and sparkling white wine for the spritzer gelée, and it really turned out delicious. If you don't have time (or are totally confused about what day it is- ahem.) you can short-cut these parfaits by purchasing macarons from a local bakery.
Well friends, there's not much left to say except - Happy New Year!
Here's to a super sweet 2014!
Macaron-Pom Gelée Spritzers
[click for printable recipe]
Yield: 6 servings
Inspired by this trifle from Donna Hay
Prep: 20 minutes if you use purchased macarons
Total time: 3 hours with chilling
A quick word about this recipe. The acidic nature of the pomegranate juice and wine requires almost a double amount of powdered gelatin to set properly. I don't recommend decreasing the amount of gelatin or using a vegetarian gelatin substitute in this recipe.
3 packages (.25 oz. each) powdered gelatin
1 1/2 cups/375 ml pomegranate juice
1 1/2 cups/355 ml sparkling white wine (or sparkling grape juice)
1/3 cup/ 67g granulated sugar
2 dozen vanilla macarons
2 cups/500ml heavy cream, whipped to soft peaks
Pomegranate arils for garnish
- For the pomegranate jelly, place the powdered gelatin and 1/2 cup pomegranate juice in a small bowl; mix well. Let stand until the gelatin is completely absorbed. Place the remaining pomegranate juice and wine in a saucepan over medium-high heat. Add the granulated sugar and stir until dissolved. Bring the mixture to a boil and cook for 1 minute. Remove the pan from the heat source and add the gelatin mixture. Stir well until dissolved. Pour liquid jelly into stemware glasses until halfway full. Place glasses on a tray and transfer to the refrigerator for 2 hours or until liquid is well jelled.
- When jelly is set, arrange the macarons on top of the jelly in the glasses; 1-3 cookies per glass depending on its capacity. Fill each glass with the soft-peak whipped cream. Garnish with pomegranate arils and additional macarons.
Note: If you're keen on making your own macarons, see my tutorial here.