Dessert valentine with pomegranate

4 servings
3 hours


1. Creamy jelly. Soak gelatin in a small amount of cold water. Pour the cream into the pan, add the swollen gelatin, sugar and vanilla sugar and, stirring, heat over low heat until the gelatin dissolves.

2. Pour the resulting mass into silicone molds in the form of hearts and refrigerate for 1 hour.

3. Pomegranate jelly. Wash the grenades, cut in half and squeeze the juice, leaving some of the seeds to garnish. Strain the juice through 2 layers of gauze, combine with gelatin and, stirring, heat until dissolved. Let cool.

4. Carefully pour the pomegranate juice into molds with frozen cream jelly and put it in the refrigerator for another 1 hour.

5. Carefully remove the finished jelly from the moulds, place on plates and garnish with pomegranate grains.