Pomegranate-Hibiscus Tea & Honey-Ginger Yogurt Verrines

Name: Pomegranate-Hibiscus Tea & Honey-Ginger Yogurt Verrines
Yield: 6
Ingredients: 360 ml Tea ((hibiscus, brewed)); 120 ml Pomegranate (juice); 2 tbsp Sugar; 2 tbsp Gelatin ((powder)); 60 ml Water ((cold)); 1 tbsp Lemon (zest); 2 tsp Gelatin; 2 tbsp Water; 480 g Yogurt ((best with Greek yogur)); 50 g Honey; 2 tsp Ginger ((freshly grated))

Prep Time

Servings

Ingredients

For the tea jelly:

360 ml Tea (hibiscus, brewed)
120 ml Pomegranate juice
2 tbsp Sugar
2 tbsp Gelatin (powder)
60 ml Water (cold)
1 tbsp Lemon(s) zest

Honey ginger yogurt jelly:

2 tsp Gelatin
2 tbsp Water
480 g Yogurt (best with Greek yogur)
50 g Honey
2 tsp Ginger (freshly grated)

Prep Time

Servings

Ingredients

For the tea jelly:

360 ml Tea (hibiscus, brewed)
120 ml Pomegranate juice
2 tbsp Sugar
2 tbsp Gelatin (powder)
60 ml Water (cold)
1 tbsp Lemon(s) zest

Honey ginger yogurt jelly:

2 tsp Gelatin
2 tbsp Water
480 g Yogurt (best with Greek yogur)
50 g Honey
2 tsp Ginger (freshly grated)

Instructions

Tea jelly:

Pour the water into a small container, sprinkle the gelatin over it and set aside. In a small saucepan set over medium high, heat together the tea, juice, and sugar until the sugar is dissolved. Add the lemon zest and remove from the stove. Add the gelatin and stir until it is completely melted. Let cool to room temperature. Divide evenly among glasses and position them at an angle in an empty egg carton. Let set a couple of hours in the fridge.

Honey ginger yogurt jelly:

Pour the water into a small container, sprinkle the gelatin over it and set aside. In a small bowl, heat half the yogurt in the microwave for one minute. Microwave the gelatin for 12 seconds. Quickly mix the two together, add the rest of the yogurt, ginger and the honey. No need to let it cool, layer it on top of the tea layer and position it at the opposite angle in the egg carton. Refrigerate for a couple of hours.

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