1 pomegranate - juice only
½ lemon - juice only
3-4 tbsp kirsch or the juice of maraschino cherries
1 pomegranate - seeds only
1 tub mascarpone cheese
2 tbsp Demerara sugar
2 tbsp muscovado sugar
Sprigs mint
8 Amoretti biscuit

METHOD

Squeeze the juice from one pomegranate by using a sieve or a potato ricer.

Add the lemon juice and the kirsch/maraschino to the pomegranate juice. Taste the juice and add some more if desired.

Extract the seeds from the other pomegranate and place in a bowl. Pour the juices over the seeds and allow to marinade for 30 minutes.

Place the seeds and juice into 4 ramekin dishes (keep some seeds for decoration).

Beat the mascarpone cheese in a bowl first as it will be easier to handle and add at least an inch of mascarpone on top of the seed mixture in the ramekins.

Mix the sugars together and sprinkle a thick layer of sugar on the top of each ramekin and place under the grill (or use a blowtorch if available) until the sugar has caramelised.

Serve on a plate with the remaining seeds and juice, sprig of mint and 2 Amoretti biscuits on each plate.

TIP – you may plan ahead and prepare the pudding up until sugar stage and leave in the refrigerator. However, the sugar will start to melt and will require less time to caramelise under the grill just before serving.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS