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Pomegranates always make me smile… and it is always my challenge to make my desserts as succulent and red as those little pearls of juiciness. But… it never happens. I always, no matter what, end up with pink ice creams, pink pies, pink whatever… Shoot! I am declaring as of today that pink is the new red! There, problem solved. :)
As I was juicing the pomegranate seeds, I called Bob into the kitchen so witness the creamy pink juice flowing from the juicer. Pepto Pink! But, like every other attempt, I tried to make my cake more on the red side by adding some beet juice. Well… it’s not pink… but now purple! lol Oy-vey. I am confident in saying that if I were to add enough beet juice, I could possibly end up with my never-ending-love-affair with red cheesecakes but I alway worry about tainting the flavor to the beet notes. I do enjoy beets, but this isn’t were I want to enjoy them. Plus, my Bob doesn’t like beets at all, and if he can detect beets in it, he won’t eat it. I can’t have that. So as of today, I am denouncing that pink is the new red and stand firm on the fact that purple is NOW the new red. I am a girl, I have the right to change my mind. At least until my next attempt. hehe
I know you won’t mind… but this post contains a bounty of photographs. I think I fell in love with my cheesecake. If you are new to opening pomegranates, click here for a quick and easy tutorial. There are many methods on how to do this, so use what feels comfortable to you. Also, I tried a new raw cacao butter by Artisana. I am not an affiliate of them nor did they ask me to share about their product. When I find something that I really enjoy, I like to share. I had one of their small bars in my pantry and it was perfect for making the shavings for the top decoration. As far as quality goes, I loved it. I will be using this brand more.
Ok, let’s get started. To create the look above, you will need to have the raw cranberry
sauce, extra pomegranate seeds and shaved raw cacao butter ready to go. Oh, and
one purple pie. hehe
Spread 2 cups of relish on top the cake. Place about 1/4 cup of pomegranate seeds
in the very center. Then sprinkle the grated cacao butter around the edge of the seeds.
I added a small dollop of relish in the center of the seeds just to give it some height.
For the roses, I used this mold. I just poured melted raw cacao butter into, slid it
into the freezer for 10 minutes and out popped these gorgeous roses.