Ingredients

Serves 4

Chocolate Pomegranate Mousse
300 g dark chocolate
3 eggs
55 g sugar
300 ml cream
50 ml Pomegranate molasses

 

Candied Plums
400 ml red wine
200 ml water
2 vanilla pods scraped
6 cardamom pods
8 cloves
4 whole plums cut in half and seed removed
2 cinnamon quills

 

Pomegranate Crumble
200 g chopped walnuts
30 g butter
30 g sugar
4 sheets filo pastry
50 ml melted clarified butter
Sugar to sprinkle
Seeds of 1 pomegranate

 

More Recipes...

Julian's Sparkling Royal Pom cocktail
½ cup freshly squeezed  pomegranate juice
Crushed ice (optional)
⅓ cup (80ml) vodka, chilled
½ bottle sparkling wine, chilled

 

 

Method

Chocolate Pomegranate Mousse
1. Whip the cream and pomegranate molasses and set aside in the fridge.
2. Melt the chocolate over a double boiler and put to the side to cool.
3. Meanwhile beat the eggs and sugar until pale and doubled in size.
4. Fold in the cooled chocolate until combined.
5. Gently fold in the cream.
6. Place in fridge to set.
7. Serve with candied plums and a sprinkling of pomegranate crumble.

 

Candied Plums
1. Place all ingredients in a heavy based pot, bring to the boil and reduce by half.
2. Strain off the aromatics.
3. Place the liquid back in the pot and return to a low simmer.
4. Cut 4 plums in half and place them in the liquid.
5. Cook until soft but still holding shape.
6. Remove the pot from the heat and transfer liquid to a glass bowl.
7. Once chilled add the plums to the mix.
8. Store in the fridge and allow the plums to step for at least one week.

 

Pomegranate Crumble
The walnuts: Heat the butter in a pot and once melted add in the nuts. Stirring constantly, heat the nuts well. Once hot, add in the sugar and continue to stir.
Once sugar is well incorporated place on silicone paper to cool.

The Filo: Brush one sheet of filo with the butter and sprinkle liberally with sugar then cover with a second sheet that is also brushed with butter. Place in the oven and cook until golden brown. Remove and cool to allow to crisp.

Crush the cooled filo and add it to the walnuts. Just prior to serving add in the seeds.

 

Sparkling Royal Pom Cocktail
Half-fill 4 champagne flutes with the crushed ice (if using).
Divide the chilled pomegranate juice among the flutes, and then top each with 1 tablespoon vodka.
Top up with the sparkling wine and serve.