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Chocolate-Pomegranate Torte

bhandy5's picture

Chocolate-Pomegranate Torte (post #69371)

bhandy5 on Tue, 02/23/2010 - 13:31
in

In the January 2009 issue there is a recipie for a Chocolate Pomegrate Torte.

I have made this 2 times, but the pomegranate jelly does not set.  It stays liquid and soaks into the torte.  How do I make it set up as a jelly?

Thanks.

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Glenys's picture

I don't have the issue (post #69371, reply #1 of 4)

by Glenys in reply to bhandy5 [original] on Tue, 02/23/2010 - 13:43

I don't have the issue available at the moment but what's the method use to gel?  Reduction, gelatin or perhaps with sugar cooked to a jelly temperature?

schnitzel's picture

http://www.finecooking.com/re (post #69371, reply #2 of 4)

by schnitzel in reply to Glenys [original] on Tue, 02/23/2010 - 14:06

http://www.finecooking.com/recipes/choco...
 

~Amy

Cooks Talk T&T Recipes

Glenys's picture

Thanks kiddo, that says it (post #69371, reply #3 of 4)

by Glenys in reply to schnitzel [original] on Tue, 02/23/2010 - 15:10

Thanks kiddo, that says it all.

Glenys's picture

Thanks to Schnitzel I read (post #69371, reply #4 of 4)

by Glenys in reply to bhandy5 [original] on Tue, 02/23/2010 - 15:13

Thanks to Schnitzel I read the recipe and it's relying on the pectin in an apple to create a jelly, which is an immeasurable amount.  That said, it will work eventually or you could choose an apple with higher pectin, and you can test as you would jelly.  (chilled plate, spoonful of the hot liquid).  Or you could add gelatin or pectin based on the liquid volume and eliminate the apple.  

Seems to work for others when they cooked it for a long, long time.