Method

• Put the gelatine sheets in cold water for 10 minutes.
• Put the cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
• Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
• Add the pomegranate juice and mix well.
• Pour into your serving glasses and keep them in the fridge for at least 4 hours or overnight to set.