Orange and pomegranate salad with vanilla cream

Orange and pomegranate salad with vanilla cream


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Orange segments are in a grenadine and orange sauce are sprinkled with pomegranate seeds, and served with a very special vanilla cream.

Lynn Lewis

Serves: 4 

  • 6 large juicy oranges
  • 4 tablespoons grenadine syrup
  • 2 tablespoons lime juice
  • 1 pomegranate
  • 1⁄4 teaspoon grated lime peel
  • 1⁄2 cup (125 g) whipping cream
  • 250 g vanilla ice cream
  • 2 teaspoons rose water
  • icing sugar, for dusting

Preparation:30min  ›  Ready in:30min 

  1. Peel oranges, removing white pith. Reserve juice. Separate into segments and arrange on plates.
  2. Combine reserved orange juice, grenadine syrup and lime juice and pour over orange segments.
  3. Cut out crown of pomegranate, then break pomegranate apart. Take out seeds, removing inner white skins. Sprinkle seeds and grated lime peel over orange segments.
  4. Whip cream until stiff. Add ice cream and quickly blend with a hand blender until creamy. Spoon onto each salad portion. Drizzle with rose water. Dust with icing sugar.

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