POMacotta

Ingredients:

Serves 8

1.2ltr double cream
2 vanilla pods, split
thinly peeled rind from one lemon
3 Leaves of bronze leaf gelatin
150ml POM juice
150g icing sugar

FOR THE GARNISH:
200g fresh arils
710ml POM juice (reduced by 2/3rds)
50g runny honey

Directions:

1.    Heat 900 ml of the cream with the vanilla pods and lemon rind until it starts to come up to the boil, then simmer until reduced by a third.  Remove from the heat, pour into a large bowl and leave to cool over ice.  Remove the vanilla pods and lemon rind.
2.    Soak the gelatin leaves in the cold POM juice for 5-10 minutes until soft, then remove the gelatin and warm the POM gently in a pan until just below boiling point.
3.    Add the gelatine to the POM juice, stir until dissolved, then add to the cream.  Cool the mixture over a bowl of ice to reach the consistency of double cream, whisk every 5 minutes to keep it smooth.
4.    Whip the remaining cream with the icing sugar, then fold into the cooked cream mixture.  Pour into the moulds and leave to set in the fridge for at least 2 hours.
5.    Put the POM juice in a wide shallow pan and set over a high heat and boil rapidly to reduce by 2/3rds.
6.    Take the reduced POM juice off the heat and stir in the honey.
7.    When completely cooled add the fresh arils.
8.    To serve, dip each mould into hot water for 5-10 seconds to loosen and quickly turn out onto plates.
9.    Spoon over the POM syrup and decorate with fresh arils.