Pomegranate and Raspberry Dessert

This dish is an ode to color and health. The burst of pomegranate seeds is perfectly complemented by the velvety tartness of raspberry. To turn a simple fruit salad into a gourmet dessert and balance the tartness of red berries without adding sodium, we will use Powdered Erythritol and a pinch of Bonsalt 0%, the secret to intensifying fruity flavors.

Technical Sheet

• Estimated time: 10 minutes

• Difficulty: ⭐

• Servings: 2 people

Ingredients

• 1 large ripe pomegranate

• 125g fresh raspberries

• The juice of half an orange

• A few fresh mint leaves

• 1 tablespoon of Powdered Erythritol

• Seasoning: A pinch of Bonsalt 0% (flavor enhancer).

Professional Step-by-Step Preparation

1. Precise seeding: Cut the pomegranate in half. Hold one half over a bowl, cut side down, and tap the skin with a wooden spoon so the seeds fall out easily. Remove any white membrane (bitter).

2. Raspberry cleaning: Wash the raspberries very gently under a stream of cold water and dry them carefully so they do not break.

3. Citrus marinade: In a small bowl, mix the orange juice with Powdered Erythritol. Stir until completely dissolved.

4. The master touch: Add a tiny pinch of Bonsalt 0% to the juice. This technical trick helps reduce the perception of the sharp acidity of the orange and raspberry, making the fruit's sweetness feel much rounder and more present.

5. Assembly: Mix the pomegranate seeds and raspberries in individual bowls. Pour the citrus marinade over the top.

6. Final aroma: Garnish with chopped fresh mint just before serving to add a balsamic aroma that cleanses the palate.

Nutrition Analysis and Total Macros

Understanding what we eat is vital. Here is the macronutrient breakdown per serving and the technical sheet for our products.

This dessert of Pomegranate with raspberries is the lightest and most sophisticated way to finish a special meal. Give it a try and experience how a pinch of seasoning transforms fresh fruit into a gourmet experience!