Ingredients

4 Pomegranates • Milram Fresh Cream 30% 200g • 1 Vanilla Pod Vahiné • 1 carton Rubicon Pomegranate Juice • 300ml Milk Président Calcio • 1 tin of Ambrosia Devon Custard • 60g Aloe Vera in Syrup (drain off the syrup) T.A.S. • 2 Golden Delicious Apples • 1 lemon • 1 pack Gelita Gelatine • 1 packet “Deseo” biscuits, Manteiga de Rosa

Method

Carefully prepare the pomegranates • Reduce the pomegranate juice to 150 ml and add 3 sheets of gelatine (previously soaked in water) • Wash, cut and cook the apples with half of the milk, cream and vanilla pod • Add 3 sheets of gelatine (previously soaked in water) to the warm apple cream • Blend it and strain through a sieve • Blend together the custard, half of the milk and the aloe vera • Add 1 sheet of gelatine (soaked in water before and melt with a little lemon juice) and strain through a sieve • Arrange the prepared ingredients as you would a Tiramisu • First a layer of the creamy apple mousse, then the pomegranate jelly with some fresh pomegranate seeds, continue with a layer of the aloe vera mousse and finish with fresh pomegranate seed and a light sprinkling of crushed “Deseo” biscuits • Serve very chilled or try even slightly frozen