Pomegranate Romanoff

When I saw the recipe of Strawberry Romanoff,  I was in utter disbelief. I marvelled at the ingenious strategy! I also learnt I shouldn’t trust professional chefs. I’ll tell you why.

Strawberry Romanoff is basically strawberries and cream, just dressed up fancy! Yup, that’s it. Just dress up a classic and give it a fancy name! I can almost imagine all the chefs in the world sitting in a room, smirking.

I can never trust them again.

When I heard the name, I expected a technically difficult dessert. You can imagine how I felt when I learnt how easy it was to make!

Taking cue, I decided to dress up the classic, just with a different fruit. Pomegranates.

This dessert has pomegranates marinating in pomegranate molasses and Brandy/Cointreau(optional), topped with a light mascarpone cream. (Traditional Romanoff is made with sour cream but I love it with mascarpone instead!)

Note to self: Develop easy recipe with luscious ingredients,  give it a fancy name, laugh evilly like you found the secret to world domination.

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Pomegranate Romanoff

Serves: 2

Ingredients

For the Mascarpone Cream

  • 1/4 cup whipping cream
  • 2 tbsp powdered sugar/brown sugar
  • 1/4 tsp vanilla extract
  • 1/4  cup mascarpone cheese/cream cheese/sour cream

For the Pomegranate Molasses

  • 1 cup pomegranate juice
  • 2 tbsp sugar
  • 1 tsp lemon

For Assembly

  • 1 cup pomegranate
  • 1 tbsp Cointreau/Brandy(optional)
  • 1 tbsp pomegranate molasses

Instructions

Pomegranate Molasses

  1. Combine all the ingredients in a heavy bottom saucepan and bring the mixture to a boil.
  2. Reduce the heat to low and let it simmer till the quantity becomes half.

Mascarpone Cream

  1. Whip the whipping cream till stiff peaks form and set it aside.
  2. Combine sugar, vanilla extract and mascarpone cheese and beat till soft.
  3. Fold the whipped cream to this mixture.

Assembly

  1. Combine the pomegranates, Cointreau/Brandy and the molasses and toss till mixed.
  2. Divide them among two serving glasses or bowls.
  3. Divide the mascarpone cream equally and layer it on the pomegranates.
  4. Garnish with more pomegranates and molasses on top.
  5. Serve chilled.

Notes:

  • Make sure the ingredients for mascarpone cream are room temperature.
  • Traditional Romanoff is made with sour cream, but if you don’t have that available you can use mascarpone or cream cheese instead.
  • If you reduce the pomegranate juice too much that it becomes really thick, you can add warm water to it to loosen it up. This may reduce the shelf life of the molasses.
  • Molasses without added water lasts for about a month in the fridge.
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