- 3 cups cubed watermelon
- 1 cup pomegranate rubies
- 3 gelatine leaves, soaked in water
- 50 g Gruyère, cut into thin slices
In a blender, blend the watermelon and pomegranate rubies until fine, then pass the mixture through a sieve. Remove the softened gelatine leaves from the water and place in a small saucepan.
Heat very gently over a low heat until just melted (take care not to overheat).
Stir the molten gelatine through the strained fruit mixture, then pour into moulds or cups. Chill to set completely.
To remove the jelly from the moulds, place each mould briefly in hot water, then put it on a plate and give it a steady shake – the jelly should slide out with ease.
Serve with the slices of Gruyère on the side.