- 180 ml pomegranate juice
- 500 ml heavy cream
- 135g caster sugar
- Zest of 1 lemon
1. In a medium pot, place all the ingredients and bring to the boil on medium fire while whisking continuously, for about 30 minutes. Lower the heat and simmer for 4 minutes. The mixture should be
runny, not thick.
2. Pour the pudding mixture through a fine sieve, and skim with a spoon to ensure the pudding has
a fine clean finish.
3. Divide the pudding among 4 – 6 serving bowls and refrigerate for at least 3 hours or until completely set.
4. Garnish with lemon zest and pomegranate seeds and serve immediately.