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Recipe Details:
Light dessert without sugar is perfectly diabetic-friendly. The tender milky layer with a neutral taste goes perfectly well together with the sweet and sour pomegranate layer.
Step 1 Juice the pomegranate. One of the ways to do that is as follows: Make a circular cut at the top and raise the edges of the cap a little. Cut from top to bottom along the white partitions. Remove the cap and carefully unfold the pomegranate. Then, take a deep bowl and turn the pomegranate over and knock on it until all the seeds fall into the bowl. After that, remove the white partitions. Leave a few pomegranate arils for decoration. Step 2 Put the pomegranate arils into a Ziploc bag and gently move the rolling pin over the bag to let the arils release their juice. Then strain the resulting juice. Step 3 Pour gelatin into a deep plate. Then add water at room temperature. Leave the gelatin to swell for 10-15 minutes. Step 4 Pour the milk into a saucepan. Add half of the swollen gelatin. Heat the content of the sauce pan over medium heat, stirring constantly, until the gelatin completely dissolves. Milk temperature should not exceed 140 F. Cool the milk and gelatin mix to room temperature. Step 5 Pour the cooled the milk and gelatin mix into glasses or forms. Leave room for the pomegranate layer. Refrigerate until the mix solidifies (about 25 minutes). Step 6 Pour the pomegranate juice into a saucepan. Add the second half of the swollen gelatin. Heat over medium heat until the gelatin completely dissolves. Then cool the mix to room temperature. Step 7 As soon as the milk and gelatin mix hardens, pour the pomegranate and gelatin mix on top and put in a fridge for about an hour, until the dessert hardens completely. Step 8 Milk pomegranate jelly is ready. Garnish the dessert with the remaining pomegranate seeds. Serve and enjoy!
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