ScarlettPomegranate Pudding
November 19th 2008 06:00
Pomegranate Pudding
About pomegranate
Pomegranate originated in Persia and has been cultivated in Georgia, Armenia and the Mediterranean region for several millennia.
Pomegranate aril juice provides about 16% of an adult’s daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B5 (pantothenic acid), potassium and antioxidant polyphenols.
About guava
Guava fruits are often considered superfruits, being rich in vitamin A and C, omega-3 and -6 polyunsaturated fatty acids (mainly in the seeds which must be chewed to obtain the omega fats) and especially high levels of dietary fiber. A single guava contains over four times the amount of vitamin C as a single orange (228 mg per 100 gm serving), and also has good levels of the dietary minerals, potassium, magnesium, and an otherwise broad, low-calorie profile of essential nutrients.
About pomelo
The pomelo (or Chinese grapefruit, pummelo, pommelo, Lusho Fruit, jabong, shaddock), is a citurs fruit, usually a pale green to yellow when ripe (but also pink or red), with sweet flesh and very thick spongy rind. It is the largest citrus fruit, ranging from the size of an extra-large grapefruit to the diameter of a basketball, and usually weighing between 1 and 2 kg.
The pomelo tastes like a sweet, mild grapefruit – it has very little or none of the common grapefruit’s bitterness, but the membranes of the segments are bitter and usually discarded. The peel is sometimes used to make marmalade, or candied then dipped in chocolate. The peel of pomelo is also used in Chinese cooking or candied. In general, citrus peel is often used in southern Chinese cuisine for flavouring, especially in sweet soup desserts.
About sago
Sago is at starch extracted from the pith inside stems of the sago palm Mwreoxylon sagu. Sago forms a major staple food for the lowland peoples of New Guinea and the Moluccas where it is called sagu and traditionally is cooked and eaten in the form of a pancake served with fish.
Sago looks like many other starches, and both sago and tapioca are produced commercially in the form of “pearls”. These two kinds of pearls are similar in appearance and may be used interchangeably in some dishes. This similarity causes some confusion in the names of dishes made with the pearls.
The sago starch is then either baked (resulting in a product analogous to bread or a pancake) or mixed with boiling water to form a kind of paste. Sago can be made into steamed puddings such as sago plum pudding, ground into a powder and used as a thickener for other dishes, or used as a dense glutinous flour.
INGREDIENTS
2 pomegranate
5 guava
40 gm sago
60 gm pomelo flesh
5 teaspoons gelatin powder
3 cups water
sugar as needed
fresh cream as needed
1. Slice pomegranate in half, make juice. Remove a few red seeds and set aside.
2. Flake pomelo flesh apart into a bowl and set aside.
3. Put 3 cups of water in a saucepan, add in sago, cook for 15 minutes over medium heat.
4. Add in pomegranate juice, sugar, gelatin powder and pomelo flesh at last. Leave to cool completely. then chill the pudding until frozen or until needed.
5. Just before serving, cut the guava in half and scrape out the seeds.
6. Put the guava into a bowl and crush them with the back of a fork into a coarse puree. Set aside.
7. To serve, transfer pudding to serving plate. Decorate with whirls of cream and guava puree.
**From “Next Magazine” and “Wikipedia, the free encyclopedia”**
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