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.
1 1/2cups/355 ml sparkling white wineor sparkling grape juice
1/3cup/ 67g granulated sugar
2dozen vanilla macarons
2cups/500ml heavy creamwhipped to soft peaks
Pomegranate arils for garnish
Instructions
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.