Serves 4 | Preparation/cooking time: 25 mins | Chilling time: 4 hours | Difficulty: easy | Cannot be frozen
Ingredients
For the pudding
2 gelatine leaves
250ml double cream
250ml whole milk
60g honey
1 tbsp lemon juice
1 tbsp rose water
To serve
1 pomegranate, halved with seeds extracted
4 small mint leaves
4 Medjool dates
Method
1. To make the pudding, soak the gelatine in a small bowl of cold water for 10 minutes.
2. Combine the cream, milk and honey in a pan, bring to the boil over moderate heat, stirring to dissolve the honey. Remove from the heat and set aside.
3. Remove the gelatine from the water, squeezing out the excess water before adding to the hot cream along with the lemon juice and rose water.
4. Whisk gently but thoroughly until the gelatine has dissolved completely. Divide the mixture between four serving pots.
5. Cover with cling film and chill until set, 4 hours.
6. To serve, remove the puddings from the fridge and top with pomegranate seeds and a mint leaf. Serve with the Medjool dates on the side.
