The day started with a smooth pink toned jelly in mind. Pure pomegranate juice to become pink bonbons à la gelée to satisfy the palate of children and older children. They will love it, I thought. Soon, the pink jelly was almost done in a sauce pan.

After I allowed the pink jelly to cool in the fridge on a tray, I cut cubes of jelly and, before serving the bonbons à la gelée, for each one of them, I sprinkled some coconut flour.

Each small bite was a delicate harmony of tastes and fragrances of pomegranate, bergamot and coconut.

Wishing a good last October weekend to younger and older children 🙂