Heavenly amaranth & pomegranate delight

Indulge in the luxurious blend of creamy amaranth pudding and the jewel-like burst of pomegranate seeds. This dessert tantalises your taste buds with a sweet and tangy harmony, while celebrating the importance of whole grains in supporting a healthy digestive system.

ingredients

300 g amaranth grains
450 ml milk
50 g honey
15 g cornflour mixed with 50 ml cold water
200 g pomegranate seeds
150 g almonds
2 geranium leaves
30 ml rose water

Method

Rinse the amaranth grains and cook them in salted boiling water for 10 minutes.

Drain, then transfer the grains to a saucepan with the milk, geranium leaves, and honey. Cook over moderate heat for 30 minutes, stirring regularly, until the texture becomes creamy.

Stir in the cornflour mixture to thicken the pudding. Add the rose water and cook for an additional 5 minutes. Spoon the pudding into bowls and allow it to cool before placing it in the fridge to set.

Boil and blanch the almonds, then peel the pomegranate.

When ready to serve, top the amaranth pudding with the almonds and pomegranate seeds. Garnish with geranium leaves for decoration.

I am Evi Chioti, an Executive Chef, Culinary Consultant, and Certified Judge at the International Taste Institute. As a Sustainable Gastronomy Trainer, I focus on promoting responsible and innovative cooking practices. Though my career has been rooted in fine dining, I am passionate about Mediterranean gastronomy, Ancient Greek cuisine, Culinary Diplomacy, and Culinary Civilisation Heritage, blending tradition with modern sustainability in my work.