Print

Pistachio, Orange Blossom and Pomegranate Delices

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An elegant multi-layered dessert featuring pistachio sponge, orange blossom-infused malabi mousse, and jewel-like pomegranate jelly cubes, finished with a delicate orange jelly glaze and pistachio garnish. Perfect for special occasions and refined palates.

  • Author: Sophia
  • Prep Time: 2 hours (spread over two days)
  • Cook Time: 15 minutes
  • Total Time: 8 hours including chilling
  • Yield: 6 individual delices
  • Category: Dessert
  • Method: No-Bake and Baking
  • Cuisine: Middle Eastern–Inspired
  • 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

  1. Line three 13 x 5 x 4 cm silicone loaf moulds with cling film, leaving overhang.
  2. Make pomegranate jelly: soak 1 gelatine leaf in cold water 5 min. Heat pomegranate juice with 5 g sugar to boiling. Add squeezed gelatine and dissolve. Pour into ice cube tray and refrigerate overnight.
  3. Make orange jelly glaze: soak 2 gelatine leaves in cold water. Heat orange juice with 10 g sugar, add squeezed gelatine and dissolve. Pour into moulds as a thin base layer and refrigerate overnight.
  4. Make malabi mousse: heat milk, cream, and 75 g sugar to boil. Mix cornflour and water until smooth. Whisk cornflour mix and orange blossom water into boiling milk. Remove from heat, cover surface with cling film, and chill until thick enough to pipe.
  5. Preheat oven to 200°C. Line and grease a 15 x 20 cm tray.
  6. Grind pistachios into a paste. Mix with ground almonds, icing sugar, flour, egg, and melted butter until smooth.
  7. Whisk egg whites to stiff peaks. Gradually add 20 g sugar to form glossy meringue. Fold into pistachio mix.
  8. Spread sponge batter into tray and bake 12–15 minutes until golden. Cool and remove parchment.
  9. Pipe a thick malabi layer into each mould over set orange jelly. Add 2 pomegranate jelly cubes to center of each. Pipe more malabi around and over cubes. Chill 1 hour.
  10. Cut sponge into 3 rectangles to fit moulds. Place on top of malabi, press gently. Fold cling film over and refrigerate 4–5 hours until fully set.
  11. Unmould delices, slice each in half to serve 6. Garnish with chopped pistachios.

Notes

  • Replace orange blossom water with rose water for variation.
  • Use raspberry or cherry juice instead of pomegranate for the jelly.
  • Ground hazelnuts can replace almonds in sponge for a deeper nutty flavor.
  • Use cling film carefully to ensure clean edges if silicone moulds are unavailable.
  • Dessert is best served chilled and not suitable for freezing or reheating.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-pistachio-orange-blossom-and-pomegranate-delices/