I had a great idea of make the Pomegranate filling and turning them into desserts in glasses and make the crust into a crumbs and sprinkle on top plus some whipped cream , also make pomegranate winter chiffon mini pies. I had a bit of a problem with placing the pomegranate arils on top of the pomegranate chiffon pie..
It has taken two whole days before I could cut a firm piece," delightful"
got the pomegranate arils ready to place them on top of the chiffon pie.
after the pomegranate chiffon pie was chilled I started to made the super - stabilized Whipped Cream...
ready to pour into the pie crust and into the fridge to chill..
made the whipped cream and folded it in to the mixture..
added the meringue to the pomegranate mixture with a bloom whisk..
made the meringue no more than 20 minutes.
In a medium sauce pan , I added pomegranate juice and sprinkled the gelatin on top, let sit for 5 minutes and then added the sugar, stirred until moistened, placed on heat, stirring constantly , until the point boiling(190F.), then removed from the heat and pour into a bowl , added the lemon juice and cool for 20 minutes, after 20 minutes put in the fridge and stirred it every 15 minutes for 45 minutes.
baked it for 10 minutes, the aroma of the crust drove me crazy ...
pressing it onto the 9"inch deep pie plate...
rolling it all over to mix it well....
all ready to but in a freezer bag....
next I added the lemon zest and the soft butter..
From The Baking Bible! 💕