Fill the crust with the custard. Sprinkle with Pomegranate seeds as you pour
taking care to distribute them evenly thoughout the cheese cake filling. Chill
until firm.*
[Recipe for the Grenadine Gelatin/Pink Grapefruit layer yet to be finalized]
*Prepare the Pink Grapefruit immediately as per the method here so it can
be added atop the custard before it completely sets. This will prevent your
Grenadine glaze displacing any of the segments when you pour it on later!
With a chef's knife peel and completely remove the pith from:
1 Pink GrapefruitUsing a pairing knife, carefully cut all of the segments from the membrane
and remove any veins from the back of the segments. Cut segments in ½
and dry between 2 sheets of paper towel. Place atop the custard in 3 con
-centric rings. Return cheese cake to the refrigerator so it completely sets.
In a 1 Pint Pyrex jug dissolve:
1/8 cup caster sugar
3 teaspoons powdered gelatinin ½ cup of boiling water, add each ingredient seperately, dissolving sugar
completely before adding the gelatin. Allow the liquid to cool before adding
1½ tablespoons Grenadine
2 teaspoons Pink Grapefruit JuiceAdd boiling water to a 2 cup total
Allow the jelly to completely cool prior to adding it atop the cheese cake; if
the jelly is at room temperature [20°C] it could still be too warm to add as
it will dissapear into the crust :oops: too cool and it won't bind to the cheese-
cake properly. Once completed - return it to the refrigerator for 4 hours
Remove from the springform pan and serve with finely grated chocolate
