Pomegranate Jelly with Rose Cream and Pistachio

A soft spoonful alongside fresh fruit

Pomegranate gives this jelly its deep color and distinctively fresh, tart flavor. If possible, use pure pomegranate juice with no added sugar, so you can control the sweetness yourself. Bottled juice is convenient and gives consistent results; freshly squeezed juice can be a little more bitter, especially if the white pith is squeezed too. A little lemon juice keeps the flavor bright, while a modest amount of sugar rounds out the tartness without hiding the fruit.

Agar-agar makes the jelly set firmly without gelatin. The powder must first be dissolved thoroughly and then boiled briefly: simply heating the juice until hot is not enough to activate the agar. Whisk regularly as it heats so the powder doesn’t stick to the bottom of the pan. Once the mixture has simmered gently for one minute, pour it straight into the glasses; agar starts to set as it cools. The exact firmness can vary by brand. This amount makes a jelly that holds its shape in a glass but is still soft enough to eat with a spoon.

The cream should be lightly scented, not taste like rose soap. So start with half a teaspoon of rosewater and taste before adding more, if you like. The strength of rosewater varies by brand. No rosewater on hand? Leave it out for a simple whipped cream, or use a little finely grated lemon zest for a different, fresh flavor. Whip the cream to soft peaks: it will sit lightly on the jelly and blend nicely when you take a spoonful.

Serve the glasses well chilled and add the pistachios just before serving so they stay crunchy. Unsalted pistachios keep the flavors balanced; if you only have salted nuts, use a little less. The jelly can be covered and stored in the refrigerator for about two days. Store the whipped cream separately, preferably chilled for no longer than a day; spoon it onto the jelly just before serving. This dessert goes well after a spicy meal, but it’s also light enough to serve without an elaborate menu.