I have been eating lots of pomegranates, and I have been using it too cook as well. This came naturally to mind as I use raspberries for this charlotte, usually. Instead, I peeled 1 pomegranate (you can buy the seed ready but you've been warned, it's not cheap and possibly not as fresh..), half crushed the seeds, added a little bit of sugar (to taste) and used it instead of the raspberries in a can.
To peel the pomegranate efficiently, chopp the top and the bottom, and cut lines through the skin with your knife from the cut top to the cut bottom at the places where you see the white line of the separation membranes. Separate the quarters created, and peeling the seeds off will be a child's play!
Also, instead of using the sponge fingers, I used the 4 trifle sponge bits remaining from when I last made tiramisu for 2. They make nice portions if you use 2 per persons, and they present really well.
- Dip a trifle sponge like you'd do for my normal charlotte and place it in the desert plate sugar face up
- add on top a layer of total yoghurt beaten with a little bit of sugar (not much) and the juice produced when you crushed the pomegranate.
- add the pomegranate crushed
Then repeat the operation so that you get a double decker. Prepare one per guest.
Keep in the fridge for at least an hour, the longer the better the results. For the decoration (see main picture on the right), I used one of these glazed german little Christmas marzipan stars that I bought ready made, but intend to make myself one day.
It goes down a treat and looks fantastic! (and you hardly spent any time or efforts on it!)
Source: my improvisation