Clementine-Pomegranate Jello Salad

Step 1

Put the gelatin in a saucepan and cover with cold water. Leave to soften and swell for about 5 minutes.

Step 2

Add boiling water and stir mixture until smooth and free of lumps. (If necessary, set saucepan over low heat for a few minutes until completely dissolved.) Stir in sugar and salt to dissolve. Whisk gelatin mixture thoroughly into clementine juice.

Step 3

Rinse a 6-cup bowl or mold with cold water and pour in mixture. Add pomegranate seeds and clementine segments. The pomegranate seeds will fall to the bottom, and the clementine segments will rise to the surface. (If you wish to have the fruit suspended in the gelatin, chill mixture until half-set, then stir in fruit.)

Step 4

Cover and refrigerate for at least 4 hours, preferably 8 to 12 hours. You may prepare and chill the gelatin up to 2 days before serving.

Step 5

To unmold, set bowl or mold in a container of warm water for 5 minutes, and use a table knife to loosen edges. Remove bowl from water, place a platter over bowl, invert and unmold. Cover with plastic wrap and refrigerate until ready to serve.

Step 6

To serve, remove plastic wrap. Garnish with mint leaves and reserved pomegranate seeds and clementine segments. If desired, top each serving with a dollop of crème fraîche.