These elegant layered delices combine nutty pistachio sponge, delicately perfumed orange blossom malabi, and a hidden jewel-like pomegranate jelly center. The result is a refined dessert with balanced sweetness, floral notes, and contrasting textures that feels truly special when sliced and served.
Why You’ll Love This Recipe
This recipe is a celebration of precision and flavor harmony. Each layer is distinct yet works together beautifully, offering a soft sponge base, creamy mousse-like malabi, and a refreshing fruity core. It is ideal for special occasions, impressive dinner parties, or when you want to explore classic patisserie techniques with Middle Eastern–inspired flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pomegranate jelly cubes
1 gelatine leaf
100 ml pomegranate juice
5 g caster sugar
For the orange jelly glaze
2 gelatine leaves
200 ml orange juice
10 g caster sugar
For the orange blossom malabi mousse
350 ml whole milk
120 ml double cream
75 g caster sugar
30 g cornflour (cornstarch)
2 tablespoons water
1½ teaspoons orange blossom water
For the pistachio joconde sponge
Cooking oil spray for greasing
25 g pistachios, finely ground
40 g ground almonds
40 g icing sugar
10 g plain flour
1 large egg
10 g butter, melted and cooled
80 g egg whites (approximately 3 medium egg whites)
20 g caster sugar
For decoration
10 g pistachios, finely chopped
Directions
Prepare three silicone loaf moulds approximately 13 x 5 cm in size and about 4 cm deep. Line each mould with cling film, smoothing it carefully into the corners and leaving excess hanging over the edges for easy removal later.
Prepare the pomegranate jelly cubes and orange jelly glaze the day before. Soak the gelatine leaves in cold water for 5 minutes. Heat the pomegranate juice with the caster sugar until just boiling, squeeze excess water from one gelatine leaf, and dissolve it into the hot juice. Pour into a silicone ice cube tray and refrigerate overnight until fully set.
Repeat the process with the orange juice and caster sugar, dissolving two gelatine leaves into the hot liquid. Divide the orange jelly evenly between the lined loaf moulds, creating a thin base layer. Refrigerate overnight to set.
On the day of assembly, make the malabi. Heat the milk, cream, and caster sugar in a saucepan until it reaches a boil. Meanwhile, mix the cornflour with the water until smooth. When the milk mixture boils, whisk in the cornflour mixture and orange blossom water, then immediately remove from the heat. Transfer to a bowl, cover the surface directly with cling film, and chill until thick enough to pipe.
Preheat the oven to 200°C. Line a 15 x 20 cm baking tray with parchment paper and lightly grease. Grind the pistachios into a paste using a mortar and pestle. In a bowl, mix the pistachio paste, ground almonds, icing sugar, flour, egg, and melted butter until smooth.
Whisk the egg whites to stiff peaks, then gradually add the caster sugar to form a glossy meringue. Fold a spoonful into the pistachio mixture to loosen it, then gently fold in the remaining meringue. Spread evenly in the prepared tray and bake for 12 to 15 minutes. Cool completely and peel off the parchment.
Pipe a thick layer of malabi into each mould over the orange jelly base. Add two pomegranate jelly cubes to the center of each mould, leaving space around them. Pipe more malabi around and lightly over the cubes. Chill for 1 hour.
Cut the cooled joconde sponge into three rectangles matching the mould size. Place each piece on top of the malabi, pressing gently so it sits flush. Fold over the excess cling film and refrigerate for 4 to 5 hours until fully set.
To serve, turn out the delices, remove the cling film, and cut each loaf in half to make six portions. Sprinkle chopped pistachios diagonally over each piece for decoration.
Servings and timing
This recipe makes 6 individual delices.
Preparation time is approximately 2 hours, spread over two days.
Chilling and setting time is about 6 to 8 hours total.
Baking time for the sponge is 12 to 15 minutes.
Variations
You can replace orange blossom water with rose water for a different floral note. The pomegranate jelly can be substituted with raspberry or cherry juice for a slightly sweeter center. Ground almonds in the sponge can be partially replaced with hazelnuts for a deeper nutty flavor.
Storage/Reheating
These delices should be stored in the refrigerator, covered, for up to 2 days. They are best served chilled and are not suitable for reheating, as the mousse and jelly layers are meant to be enjoyed cold.
FAQs
Can I make this recipe in advance?
Yes, this dessert is ideal for making ahead since it requires extended chilling and sets beautifully overnight.
Is orange blossom water very strong?
Used in moderation, it adds a gentle floral aroma without overpowering the dessert.
Can I freeze the delices?
Freezing is not recommended, as the jelly and malabi may lose their smooth texture when thawed.
What if I do not have silicone moulds?
You can use small loaf tins lined very carefully with cling film, ensuring smooth edges.
Can I use powdered gelatine instead of leaves?
Yes, but adjust according to the manufacturer’s conversion instructions for equivalent strength.
Is this dessert very sweet?
No, it is delicately sweet with balanced floral and fruity notes.
Can I make this without nuts?
The nuts are essential to the structure and flavor of the joconde sponge, so a nut-free version would require a different base.
How do I get clean slices?
Use a sharp knife wiped clean between each cut for neat, precise edges.
Can I add more pomegranate jelly?
Yes, but be careful not to overpower the mousse layer or affect the structure.
Is this suitable for formal occasions?
Absolutely, this dessert is elegant, refined, and perfect for special gatherings.
Conclusion
Pistachio, Orange Blossom and Pomegranate Delices are a rewarding project for confident home bakers who enjoy detailed patisserie work. With its beautiful layers, refined flavors, and dramatic reveal at the center, this dessert offers both visual impact and a memorable eating experience.
An elegant multi-layered dessert featuring a pistachio joconde sponge, orange blossom malabi mousse, and jewel-like pomegranate jelly centers, topped with a delicate orange jelly glaze and chopped pistachios. A refined treat inspired by Middle Eastern flavors, perfect for special occasions.
Author:Sophia
Prep Time:2 hours (spread over two days)
Cook Time:15 minutes
Total Time:8 hours
Yield:6 delices
Category:Dessert
Method:Chilled, Baked
Cuisine:Middle Eastern
Diet:Vegetarian
Ingredients
1 gelatine leaf
100 ml pomegranate juice
5 g caster sugar
2 gelatine leaves
200 ml orange juice
10 g caster sugar
350 ml whole milk
120 ml double cream
75 g caster sugar
30 g cornflour (cornstarch)
2 tablespoons water
1½ teaspoons orange blossom water
Cooking oil spray for greasing
25 g pistachios, finely ground
40 g ground almonds
40 g icing sugar
10 g plain flour
1 large egg
10 g butter, melted and cooled
80 g egg whites (approx. 3 medium egg whites)
20 g caster sugar
10 g pistachios, finely chopped (for decoration)
Instructions
Line three silicone loaf moulds (13x5x4 cm) with cling film, leaving excess hanging over the edges.
Soak 1 gelatine leaf in cold water for 5 minutes. Heat 100 ml pomegranate juice with 5 g sugar until boiling. Squeeze gelatine and dissolve into juice. Pour into a silicone ice cube tray. Chill overnight to set.
Soak 2 gelatine leaves in cold water. Heat 200 ml orange juice with 10 g sugar until boiling. Squeeze gelatine and dissolve. Pour evenly into loaf moulds to create a thin base. Chill overnight to set.
Make the malabi: heat 350 ml milk, 120 ml cream, and 75 g sugar until boiling. Mix 30 g cornflour with 2 tbsp water. Whisk into the hot milk mixture with 1½ tsp orange blossom water. Remove from heat, cover surface with cling film, and chill until thickened.
Preheat oven to 200°C. Line a 15×20 cm tray with parchment and grease lightly.
Grind 25 g pistachios into a paste. In a bowl, mix pistachio paste, 40 g ground almonds, 40 g icing sugar, 10 g flour, 1 egg, and 10 g melted butter.
Whisk 80 g egg whites to stiff peaks. Gradually add 20 g caster sugar to form a glossy meringue. Fold a spoonful into pistachio mixture, then fold in the rest gently.
Spread sponge mixture evenly in tray and bake for 12–15 minutes. Cool completely and peel off parchment.
Pipe malabi into each mould over the orange jelly base. Place 2 pomegranate jelly cubes in the center of each. Pipe more malabi around and over the cubes. Chill for 1 hour.
Cut the sponge into 3 rectangles to fit moulds. Place on top of malabi, pressing gently. Fold cling film over. Refrigerate 4–5 hours to fully set.
To serve, unmould, remove cling film, and cut each loaf in half. Sprinkle with 10 g chopped pistachios.
Notes
Make the jelly and glaze the day before for easier assembly.
Use cling film for clean mould release and shape retention.
Adjust floral water amounts to taste – start small and increase gradually.
Serve chilled for best texture and flavor.
Do not freeze – the texture of mousse and jelly will deteriorate.
