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You may have seen an earlier post, tomato sorbet with balsamic pearls.  This is the same concept as the balsamic pearls but a sweet version.  I used them on top of a flour less chocolate torte with pomegranate cream (pictured below), but they would be fantastic on something savory like a salad too!



1 1/3 cup pomegranate juice

1/2 cup sugar

1/2 tsp vanilla

3 gelatin envelopes

2 cups olive oil


If your pomegranate juice is already sweetened, you may want to cut down on the sugar.  Chill the olive oil in a tall glass in the freezer.  It needs to be very cold (45 minutes maybe).  Dissolve the gelatin in 1/3 cup of the pomegranate juice.  It will be really thick.  In a saucepan, heat the remaining juice with the sugar and vanilla and bring to a boil.  Remove from the heat and stir in the hydrated gelatin till melted.  Allow to cool, but while its warm fill a syringe or a flavor injector with the liquid.  Remove the glass of chilled oil, and drop the liquid into it.  Drop by drop.  When the liquid hits the cold oil, it sets the gelatin into the shape of the droplet.  Strain the pearls out and onto paper towels.  Refill the injector and repeat, making sure the oils stays cold.  I had to take breaks in between batches to re chill the oil.  Blot as much excess oil off the pearls, with paper towels, as you can and transfer to a contain to chill in the refrigerator till your ready to use!