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I'd debated with myself endlessly over the past few weeks about what I would enter into Sugar High Fridays 5, kindly hosted by Clement over at a la cuisine!. Initially I was excited about the challenge, and since I hadn't made puff pastry dough in years, I even felt energized at the thought of rolling my sleeves up and tying on my apron.
Fast forward two weeks and two batches of dough later. While things actually went pretty well, I wasn't particularly enamored of the process and not overly thrilled with the results. I decided that ready-made puff pastry would fit the bill nicely, allowing me to concentrate on the rest of the ingredients. I should have known that once I got easy with the dough, I wanted easy with the rest, too.
Pomegranates have been pretty high up there on my favourite new ingredients list lately, and I thought they might feature nicely in a Valentine's Day-themed dessert. It's just the thing to finish a special meal- make ahead components, quick and easy assembly, and colourful presentation. The vanilla ice cream, from Falling Cloudberries, is dead easy to make (no machine required) and very, very rich. The pomegranate molasses was made by reducing the juice with a bit of sugar for the briefest amount of time, and the puff pastry hearts, well... I rolled the dough out, cut the shapes, sprinkled them with a bit of caster sugar, and popped them in the oven for 4 minutes. You could do them in advance as well.
The presentation? Pick one romantic, flower-strewn plate, swirl a spoonful or two of pomegrante molasses in the center, deposit one largish blob of ice cream, garnish with pom pips and chopped pistachios (or other nuts or even chocolate curls, if you'd prefer), place the puffed hearts along the edge (together, of course), and grab two spoons. If you are so inclined, you could make a pseudo-sci fi flower pod from pips and camelia leaves as I did, but experience tells me that you might be robbed of your "gosh, this is all so easy" vibe. It did have a strange beauty to it at the time, though.
I am glad that Clement chose puff pastry as the star ingredient this month; I probably wouldn't ever have revisited puff pastry otherwise. But, I have also been reintroduced to frozen dough, and I'll definitely use that again....thanks Clement!