This is a modern twist on a classic layered dessert. You'll find links to homemade options for the pudding, angel food cake and whipped cream. This is a great make a day ahead treat. Prepare the layers separately. Make sure you assemble the trifle right before serving!
Step One: Prepare the angel food cake. This cake can easily be purchased at your local bakery or grocery store. I made an angel food cake from scratch and it was magnificent! This recipe makes the cake slightly more dense than your normal angel food cake, which allowed it to hold together when the layers were poured on. Cut your cake into small 1inch squares. This will be your first layer for the trifle.
Step Two: Make the pudding. Here is a link to an amazing homemade pudding. Or you can buy the box and the store. Let the pudding set in the fridge while preparing the other layers.
Step Three: Either make or buy the whipped cream. I personally like homemade whipped cream and used this recipe. If buying the whipped cream, you will most want to buy the kind in a tub, not a can.
Step Four: The berries. I used raspberries and strawberries, but you can use any berry
you like. I soaked the raspberries in 2/3 cup of pomegranate syrup to make almost a
"preserve" layer. The strawberries were sliced to go on the sides of the dish.
Assembling The Trifle Layers Now for the fun part! If you have kids, this is a fun part to include them in.
1. Begin with the angel food cake. I used 12-15 pieces of cake each layer.
2. Next layer 1/3 of your pudding on the cake pieces. Add in the sliced strawberries around the sides.
3. Pour 1/2 of the berry mixture on top. If you are wanting clean-cut layers, I suggest draining the berries from the sauce. The sauce runs into the layers.
4. Get a thick layer of whipped cream on top. I used about 1/3 of my batch for this layer.
5. Now repeat! Angel food cake, pudding, strawberries, berry sauce, whipped cream.
6. This recipe makes 2-3 layers depending on your portions per layer. Enjoy!
Pomegranate & Strawberry Trifle Recipe:
1 angel food cake
1 batch whipped cream, or 2 tubs
2 lbs strawberries
1 lb raspberries
1 batch vanilla pudding
2/3 cup Skylake Ranch Pomegranate Syrup
Using either a large glass dish or small individual glass cups, start by layering in the angel food cake.
Pour vanilla pudding on top. If making one large trifle, use 1/3 of the pudding.
Arrange the strawberry slices around the sides of the dish.
Drizzle the berry sauce on top.
Now add a thick layer of whipped cream.
Repeat these steps 2-3 times until out of ingredients.
Makes: 1 large trifle or 8 small trifles
Prep: 30 minutes
Total Time: 30 minutes
$ 10.89 $ 10.99
Become The Grilling Emperor!
A Steak Sauce and A Dipping Sauce Mixed Into One! This bold, tangy and smoky grill sauce will impress anyone. Using aged balsamic vinegar with our estate grown pomegranate juice is a powerful flavor combination; however we wanted to make a sauce that can be used in everyday cooking or grilling. By adding dark brown sugar, worcestershire sauce and some organic spices, we developed a grilling sauce that is easy to transform plain meats or vegetables into an elegant dining experience. Wonderful on pork, chicken, lamb, burgers, grilled asparagus or roast with vegetables too. It's not A1, it's A Better.
Base meats or vegetables near the end of cooking or grilling to add a punch of flavor, or simply whisk with olive oil to make a salad dressing or a dipping sauce for bread.
Balsamic Vinegar (Contains Sulfites), Pomegranate Juice, Brown Sugar, Water, Tomato Paste, Sugar, Worcestershire Sauce (Distilled Vinegar, Molasses, Sea Salt, Sugar, Spices, Tamarind), Organic Corn Starch, Distilled Vinegar, Sea Salt, Garlic Powder, Spice, Onion Powder, Organic Ketchup Spice (Organic Spices, Salt, Organic Sugar, Organic Onion, Organic Vegetable Oil)
Something simple. Something sweet. Something they’ll want to repeat. That’s exactly what I look for in a recipe. Simple enough to throw together for a meal. Full of flavor. Good enough the family wants to have it again. Pomegranate balsamic mustard dipping sauce is just that. My family loves it with our crock pot meatballs, another easy recipe. The pomegranate flavor adds just a hint of sweet to the mustard. This also makes a great sauce over grilled chicken and roasted potatoes. Make this and keep it in your fridge as a regular staple for all occasions.
Pomegranate Balsamic Mustard Dipping Sauce
• 1/2 cup Skylake Ranch Balsamic Pomegranate Grill Sauce
• 3 T stone ground mustard
Mix the two ingredients and serve! It really is that easy.
In large ziploc bag place pork tenderloins and marinade in bag. Place in 9-13 baking dish just in case the bag leaks. Marinade 6 hours or overnight.
Preheat oven to 450 degrees and line a baking sheet with aluminum foil.
Mix mustard and balsamic in a bowl and set aside.
Heat oil in large heavy skillet over high heat. Add pork and saute until golden brown, about 2-3 minutes. Transfer to baking sheet and roast about 6-8 minutes.
Take out of oven and pour the balsamic mixture over pork and place back into oven for another 4-5 minutes or until a meat thermometer reads 140 degrees. Let rest for 5 minutes.
Cut on the diagonal and fan slices on plates. Drizzle more Skylake Ranch Balsamic Grill Sauce if desired and enjoy.
This pork makes a juicy and flavorful pulled pork sandwich. We like to use french rolls and top it with brie cheese, then broil it until the bread is golden and the brie is warm and creamy.
Preheat oven to 325 degrees F. Cut pork in 3 inch cubes, salt and pepper all sides. In a dutch oven heat on high heat the olive oil. Brown all sides of the pork, about 2-3 minutes on each side. Add water and put in oven for 2 hours or untill the pork shreds.
With slotted spoon, take pork out and put into a bowl let it set for 10 minutes. Shred with a fork add Skylake Ranch Pomegranate Balsamic Grill Sauce, stir.
Whisk all ingredients in a bowl until blended.
Suggested salad ingredients: arugula, candied pecans, sliced apple, a slice of brie cheese or any triple creme cheese.
$ 18.99 $ 19.99
Make The Most Delightful Salad You've Had In Your Life!
The Pomegranate Balsamic Vinegar combines our fresh-squeezed pomegranate juice with 12 year aged imported balsamic vinegar.
Drizzle on salads, mix with olive oil for dipping or use in sauces, glazes, or marinades for a delightful and invigorating flavor.
Ingredients: Balsamic Vinegar, Pomegranate Juice, Natural Flavoring
2/3 cup granola
2/3 cup yogurt
1/3 cup or less chia seeds
1/3 cup pomegranate syrup
1/3 cup dark chocolate or cocao nibs
Layer the parfait in 1/3 cup increments starting with granola.
Next pour in the yogurt, chia seeds, and yogurt again.
Drizzle in the pom syrup adding another granola layer to the top.
Finally, sprinkle the chocolate on top.
Welcome to the home of the best cheesecake ever. I'm referring to your home of course! As soon as you make this, you'll be famous. I'm fairly certain this pomegranate cheesecake is what Rachel and Chandler ate off the floor in season 7 of Friends. It's that good.
By the way, if you didn't get that reference you can watch the episode while this beauty bakes. Just don't drop this one on the floor. It doesn't add to the flavor. Take my word for it.
Our friends over at Skylake Ranch make some amazing sauces from their pomegranate orchards. This recipe is lucky enough to be drizzled with their Pomegranate Syrup! Be sure to pick up a bottle at the farmer's market if you live locally or order through the link above. I absolutely adore finding you great deals and great food. This is both. The natural sweetness of pomegranates means they don't add very much sugar to their sauces, making them lower on the glycemic index. Plus you get the benefits of pomegranates! I'm talking vitamin c, folic acid, vitamin e, and punicalagin just to name a few.
Let's jump right into this mouth-watering treat.
First I made the crust. This is my gluten free graham cracker recipe. I made the dough for the graham crackers, then used about 1/3 of the dough and pressed it on my greased spring form cake pan. I baked the crust at 350° for 9 minutes.
While that baked I grabbed 2 glass bowls; one large and one medium.
In the medium bowl I poured 4 egg whites. Then I beat them with a hand mixer until they were like a thick foam. It took me about 3 minutes, so be patient.
In the large bowl I mixed the cream cheese with the egg yolks, coconut sugar, vanilla and tapioca flour.
Gently folding in the egg whites can be tricky in the sense that you want to completely mix it in, but not over mix. My trick is to count. I counted 20 folds, then checked to see how the filling looked.
Everything checked out so I poured the filling into the cake pan, which had just come out of the oven a moment before.
The magnificence that is cheesecake took 45 minutes to bake. If you aren't sure, wiggle it slightly. The middle will be cooked all the way through and have minimal to no wiggle when it's done.
Now for the best part! Once the cheesecake has cooled, drizzle the pomegranate syrup over it. The red really pops here. This will make a great dessert for Valentine's Day!
1/4 of the [graham cracker recipe|http://sweetestlemonade.com/paleo-graham- crackers/] uncooked
2 packages cream cheese, room temperature
4 eggs, separated
1 T lemon juice
1 tsp vanilla
1 cup coconut sugar
1/4 cup [tapioca flour|http://amzn.to/2kzECjR]
1/2 cup [Skylake Ranch Pomegranate Syrup|https://www.skylakeranch.com/]
Preheat the oven to 350°. Spread approximately 1/4 of the graham cracker batter into the greased cake pan.
You can easily use the rest of the batter for graham crackers or just make less of the dough by cutting the amounts in half or quarters. As you press the dough into the pan, make sure it is about 1/2 inch thick.
Bake for 8-9 minutes.
While the crust is baking, set out a medium bowl and a large bowl.
In the large bowl combine the cream cheese, coconut sugar, vanilla, lemon juice, and tapioca flour.
Mix well. Now add in 4 egg yolks. Keep the whites of the eggs and put those into the medium bowl. For a perfect texture, use a hand mixer or kitchen aide.
In the medium bowl blend the 4 egg whites on high for 2-3 minutes, just until peaks form.
Fold the egg whites into the cream cheese filling. Stir with a rubber or wooden spatula.
Once the crust is done, pour the filling over it and bake for 45 minutes at 325°.
Check to make sure it's cooked through.
Once cooled, pour the pomegranate syrup over the top.
Serve immediately or chill in the fridge.
Prep Time: 25 minutes Cook Time: 53 minutes Total Time: 1 hour 18 minutes
Whisk all ingredients together until well blended.
Romaine lettuce, pomegranate seeds, celery, grilled chicken breast, sliced red grapes, chopped peanuts
Become A Master Mixologist Amongst Your Friends!
This is the original grenadine formula from pomegranate juice. Pomegranate Grenadine is made from our wonderful pomegranates that are hand harvested from our family-owned orchard in Northern California. Create your own refreshing beverages at home with our classic pomegranate grenadine. Add tart and sweet flavor to any champagne or spritzer. For a Shirley Temple, add ice, ginger ale, and a splash of grenadine. Pomegranate martinis are also a holiday hit with 2 oz. of our pomegranate grenadine, 1 1/2 oz. Vodka. Shake with ice and enjoy..
INGREDIENTS: Pomegranate Juice, Water, Sugar, Lemon Juice.
Start by making sure you have a big enough container for the iced tea. A large pitcher or gallon jar work perfectly. For porch tea, pour water into the jar and add the tea bags. You can easily do this with green tea too. We tried it and like both! For inside tea, heat the water in a tea kettle or large pot to nearly boiling, then pour in the jar with the tea bags.
Porch tea needs to steep for about 2-4 hours depending on how hot of a day it is. Inside tea can steep for 10 minutes.
Once steeped, remove the tea bags from the water.
Add in the grenadine and ice.
Use your optional add ins.
$ 10.89 $ 10.99
Take Home The Gold Medal At Your Next Peanut Butter And Jelly Competition!
Using sixty percent of our fresh pomegranate juice in this fruit spread enhances the uniqueness of the pomegranate flavor. By adding less sugar and more pomegranate juice, the freshness of the fruit blossoms in your mouth. The texture is somewhat looser then most jellies making it easier to spread on even the softest of breads. Enjoy it on scones, pancakes and english muffins, or try filling your favorite cupcake with this tart treat.
Stir some spoonfuls of the fruit spread in your oat meal or plain yogurt for a “fruit at the bottom” experience.
Pomegranate Juice, Sugar, Pectin(Dextrose, Pectin, Fumaric Acid, Calcium Citrate), Lemon Juice.
I got this recipe from some lovely ladies at a local farmers market. Of course I had to put my pomegranate twist on it. Thanks a bunch ladies, you know who you are!
This serves 4 large margarita glasses or 6 "beginner" margarita glasses
In a blender add all ingredients and blend well.
Slice a lime and run it over the rim of each glass and dip in cores salt.
Pour the margarita in the glass and enjoy leisurely!
Tip: If you don’t happen to have triple sec you could just eliminate it.
$ 10.89 $ 10.99
They Will Think You Are The Best Cook Ever!
Fruity acids are a meats best friend. It helps break down the proteins in the meat. Learning this, we developed a meat marinade with our pomegranate juice. A hint of tart with the effervescence of red wine vinegar and fresh garlic adds a uniqueness to this marinade. You are welcome to marinade over night too, it is low in sodium so it won’t dry your meat out.
Check out our “suggested marinating times” for meat in the recipe menu.
Pomegranate Juice, Water, Soy Sauce (Water, Wheat, Soybeans, Salt), Red Wine Vinegar (Contains Sulfites), Tomato Paste, Brown Sugar, Garlic, Sugar, Extra Virgin Olive Oil, Organic Corn Starch, Distilled Vinegar, Sea Salt, Spice, Ginger Powder, Onion Powder, Organic Ketchup Spice (Organic Spices, Salt, Organic Sugar, Organic Onion, Organic Vegetable Oil), Garlic Powder. Contains: Soy & Wheat.
ARIL Massage Oil has a moisturizing blend of oils that absorb nicely into the skin. The pomegranate seed oil helps sooth muscle inflammation and leaves the skin baby soft. It is also scented with our signature essential oil blend of citrus and floral which will enhance your massage experience. Enjoy this massage oil as a muscle relaxer or simply apply after bathing on moistened skin for an all over body oil. For best results apply a small amount of massage oil will go a long way on moistened skin. If applying on dry skin (not recommended if you want the best results) use more and massage into skin until absorbed. Use within 12 months after opening. Keep out of sun and heat.
safflower seed oil, caprylic/capric triglyceride, sesame seed oil, pomegranate seed oil, jojoba seed oil, sunflower seed oil, olive oil, vitamin E, vitamin A, essential oil blend (fragrance)
$ 10.89 $ 10.99
Make Your Home Parties Come Alive!
This perfect blend of pomegranate juice with the warmth of jalapeno and habanero peppers combine to make this amazing spread. A great addition to brie, goat cheese or cream cheese and crackers. Glaze chicken, pork, or lamb.
Ingredients: Pomegranate Juice, Sugar, Jalapeno Peppers, Pectin, Habanero Chiles, Apple Cider Vinegar, Lemon Juice
Yield: 10 servings
• 1 bottle Skylake Ranch Pomegranate Syrup
• 1/4 cup honey
• 1 can full fat coconut milk or 8 oz heavy whipping cream
1. In a blender, blend the 3 ingredients together for 2-4 minutes, making sure they are all
completely incorporated together.
2. Pour the sorbet into a freezer safe container. Freeze for one hour.
3. Take the sorbet out and stir it up using a fork. This process is a little like whisking.
4. Freeze for another 60-90 minutes and repeat the whisking process.
5. Freeze for 1 1/2 to 2 hours more, and serve!
6. This sorbet can be scooped or even cut into ice cream squares for everyone to enjoy.
Perfect non alcoholic drink for parties.
*For Quick Version Just Use Sprite and Grenadine To Taste Or Squirt For An Added Fun Twist
$ 10.89 $ 10.99
Create The Best Breakfast In The World!
Tart meets sweet in this glistening ruby red syrup. Our pomegranate syrup is made with simple ingredients that are portioned just right to give you a burst of pomegranate indulgence. Drizzle over desserts such as chocolate cake, cheesecake, ice cream, or even your yogurt in the morning. For the grillers out there this syrup makes and excellent sweet glaze on ribs and chicken.
Try substituting Skylake Ranch Pomegranate Syrup for honey when making salad dressings. It adds dimension and sweetness to average dressings.
Pomegranate Juice, Sugar, Lemon Juice, Xanthan Gum, Natural Flavor.
$ 10.89 $ 10.99
Bring Your English Muffins To A New Level!
Pomegranates and cherries are both high antioxidant fruits which creates a perfect balance of tart and sweet. Two favorites in one jar. Glaze pork, game meats, lamb or chicken. Serve with warm biscuits, crepes and pastries. Also pair with your favorite cheese and crackers.
Ingredients: Pomegranate Juice, Sugar, Tart Cherry Concentrate, Pectin, Lemon Juice
SKU : 019962189401
$ 15.99 $ 18.99
Fruit Will Never Be The Same!
Our premium White Pomegranate Balsamic Vinegar adds a sweet tang to your everyday salads or fruit. Add honey for a fruit salad or whisk with olive oil and toss with greens and nuts.
Soak cucumbers or strawberries in a bowl and serve cold as a side dish.
Grape Must, White Wine Vinegar, Pomegranate Juice, Natural Flavoring, Naturally Occurring Sulfites.
This is a fun Holiday cocktail that is extremely easy to make
For the "prep" time I included the time it will take you to first cook the rice before frying it. Plan accordingly!
Sold Out $ 53.00
Get this beautiful 3 pack gift set of the Pomegranate Sugar Scrub, Pomegranate Massage Oil and Pomegranate Seed Oil all in one box.
On a hot summer day nothing says refreshing like a tall glass of fresh lemonade. I doctored it up with fresh mint and our Pomegranate Grenadine. (serves 4)
Tip: Depending on the sweetness of the lemons, add more sugar if needed. Also, for an adult kick add 1/2 cup of vodka or white rum (no judgement from us).
This is a quick and healthy appetizer that will keep you going back for more. It’s spicy, tangy, sweet and savory, all the things your mouth craves.
In a saute pan over medium high heat, heat oil. Add all other ingredients and continue stirring until the mixture gets bubbly and edamame pods are tender. About 10 to 12 minutes. Pour on a plate and serve warm with a sprinkle of kosher salt.
This is a very vertical recipe. You can use any fish you like; Tilapia, halibut, shrimp or even fish sticks! I understand you don’t really need a recipe for this. Basically you put the pepper jelly on the corn tortilla, top it with your ingredients of choice and gobble it up. But if you want a recipe….here it is.
Skylake Ranch Pomegranate Pepper Jelly
In a small bowl combine shrimp, garlic. oil, salt and lime juice. Let marinade while you prepare the slaw.
For the slaw, combine all ingredients and set aside.
Heat a pan at medium high heat and add the shrimp. Cook only a minute or too.
Top a warmed tortilla with 1 tablespoon of pomegranate pepper jelly, slaw and shrimp. Enjoy!
Note: I like to lightly fry my tortillas then sprinkle with powdered parmesan.
Spinach Salad with Grilled Asparagus
The grilled asparagus is nice with the crisp and cool tomatoes and spinach, a great combo for a summers BBQ.
1/2 lb. of baby spinach (about a half a bag)
1 pound of asparagus
1 tablespoon of canola oil
3 roma tomatoes, sliced
2 tablespoons of Skylake Ranch Pomegranate Balsamic Vinegar
6 tablespoons of extra virgin olive oil
Salt and pepper to taste.
Trim asparagus so the tender ends remain (I bent the asparagus and it will naturally break where the tender end starts) and toss with canola oil and salt and pepper to taste.
Heat grill on high and place asparagus on grill until cooked through for about 4 to 5 minutes.
In salad bowl mix olive oil, balsamic vinegar, salt and pepper.
Toss vinaigrette with spinach and tomatoes.
Lay the asparagus in top of the salad and serve.
To prep I simply marinate the chicken overnight in this pomegranate marinade, grill (or oven bake) the chicken the next morning!
Then when it’s time for lunch I toss all these ingredients together and I’ve got a healthy, delicious and filling salad.
•soften vanilla ice cream in individual containers
•spoon in tart cherry spread, spoon in vanilla ice cream
•continue to alternate, creating layers
This classic drink is now back with a "real" grenadine! Adding the Pomegranate Grenadine will give this drink a new dimension and as always create a great colorful cocktail.
From brunch to celebrations, this drink knows how to party. The simple ingredients make this recipe attainable for any novice who can find their way into the kitchen. Begin by pouring the tequila into the bottom of your glass. Now add in the orange juice. Once those two have mixed completely, pour in the pomegranate grenadine. Watching the colors sift while the grenadine sinks to the bottom is half the fun. Optional: Try adding ice and a few pomegranate arils for pop and color. Some people like to garnish the side of the glass with citrus like oranges or pineapples. This drink pairs nicely with breakfast type foods like waffles, quiches and sausage. My friends and I enjoyed some homemade biscotti, eggs and sausage with our tequila sunrises just the other day. I love it
with a salad as well.
Buttery, moist and simply delicious. These are great cookies for holiday parties, baby showers, cocktail parties or just have a party so you can make these scrumptious treats! Makes 2 dozen cookies.
Cream the butter and sugar on high speed for about 3 minutes.
Separate the eggs. Add the yolks and vanilla extract to the butter mixture.
Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.
Roll the dough into balls about 1 inch in diameter. Place the balls on parchment lined cookie sheets.
Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of Skylake Ranch Pomegranate Fruit Spread.
Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.
Tip: If you don’t want to use your thumb, (I have big thumbs so the cookies just don’t look as petit as they should) us the bottom of the 1/2 teaspoon. It makes a perfect circle for the fruit spread to go into.
Did you know that 78% of American families are cooking 5 or more times a week? For a “cook real food at home” enthusiast like me this is so encouraging! I hear so much about families eating out more and more, or that traditional cooking at home families are dying out. So no true!!
We eat out once a week, depending on what’s going on in our lives. The rest is completely at home, and 90% or more is made from scratch. This lifestyle sounds like a lot of work to some, but it’s really simple! I strategize by cooking a few things ahead of time on Sunday afternoons. Grilled chicken, brown rice and hard boiled eggs are just a few that get made once a week to save time during the week. To read more about meal planning, check out this blog post.
Coconut oil is a great way to prep cake pans. I’ve learned the beautiful art of cooking with real, whole ingredients and allowing for time in my day to do so. Part of what had to happen is I needed to slow down on the “rush” mentality. The idea that we need everything now- and can’t wait more than 5 minutes for our meals to be ready to eat. I now enjoy the methodical time it takes to create an amazing dish, and how simple it can be in the process. I’m convinced that anyone can cook – and I’m not just talking about chicken nuggets and tater tots.
These little chocolate cakes are the perfect example. I made these a few times to get the ingredients and baking time just right, but I enjoyed the whole process! My kids had no complaints about the multiple batches either.
Warm chocolate pudding cakes are a great for a coffee date or a decadent dessert. They are gluten free too! The presentation is so fun to see. I made them in 2 different pans. One is a ramekin, which is a small little oven safe dish. When you flip the cakes out of the ramekins, the pudding on the bottom stays in liquid form and pours perfectly oven the cake. I found a great price on a set of ramekins here. I also used a pan of mine that makes little cakes in batches of 6. They look like mini bundt cakes, but without the hole in the middle. When making the recipe in this pan, the pudding layer cooked through, giving a 2tone affect when the cake is flipped over. Here’s the pan I use for the mini fluted cakes.
Warm Chocolate Pudding Cake Yield: 8 mini cakes
• 1/2 cup pomegranate jelly
• 1/2 cup heavy cream
• 3 oz dark chocolate
• 1/2 cup boiling water
• 1/3 cup cocoa powder, unsweetened
• 1/4 cup heavy cream
• 1/2 tsp vanilla
• 1/3 cup pomegranate jelly
• 1/2 cup brown rice flour
• 1/2 cup cassava flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 stick butter, softened
• 2/3 cup coconut sugar
• 2 eggs
1. Preheat the oven to 350°. Spray the mini cake pans or ramekins with coconut spray.
For the pudding
1. In a medium saucepan, heat the pudding ingredients until all one consistency. This takes about 3 minutes.
2. Remove from heat and pour off in the bottom of the pans.
For the cake
1. In a large bowl combine all ingredients. Use a spatula or hand mixer to blend well.
2. Scoop the batter into the cake pans on top of the pudding.
3. Bake for 18-20 minutes.
4. Check the center of the cakes for doneness. Don't worry if there is liquid on the sides, that's the pudding.
5. Allow to cool for 30 minutes before flipping onto your desired serving plate.