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Pistachio, Orange Blossom and Pomegranate Delices

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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

  1. Line three silicone loaf moulds (13x5x4 cm) with cling film, leaving excess hanging over the edges.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 200°C. Line a 15×20 cm tray with parchment and grease lightly.
  6. 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.
  7. 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.
  8. Spread sponge mixture evenly in tray and bake for 12–15 minutes. Cool completely and peel off parchment.
  9. 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.
  10. 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.
  11. 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.

Nutrition

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