Pomegranate Fool

Layers of crunchy biscuit  crumb and toasted oats, topped with pomegranate syrup, pomegranate seeds and creamy vanilla mascarpone . Finished with  jewel like juicy pomegranate fruit and toasted flaked almonds makes this delightful dessert so desirable  and delectable it will leave you  in a delirious state of heaven.

Ingredients:

2 oz oats
6 digestive wholemeal biscuits
250 grams mascarpone cheese
1 teaspoon vanilla essence
3 tablespoons single cream
2 tablespoons icing sugar
1 teaspoon vanilla essence
1 large pomegranate
1 cup pomegranate juice
1 tablespoon sugar
Few toasted almond flakes.

Method:

1. In a heavy bottom pan add the pomegranate juice and  bring to boil, reduce the heat and simmer till juice reduces to half the quantity.
2. Add the sugar and simmer till sugar is totally dissolved and a rich syrup forms. Turn off heat and keep aside.
3. Cream together the icing sugar, vanilla essence, mascarporne and cream till it is smooth and creamy.Put into a piping bag and keep aside.
4. In a dry frying pan toast the oats for 2-3 minutes and remove from hot pan. Allow to cool.
5. Crush the biscuits  to form a coarse crumbley texture. Add the toasted oats and mix together.
6. Peel and  de seed the pomegranate making sure no white bits are stuck to the seeds as this will make them bitter.

To assemble the fool:

7. In sundae glasses place a layer of biscuit  and oat mixture.
8. Add  a layer of the pomegranate seeds and drizzle some pomegranate syrup on top.
9. Pipe some mascarpone cream on top of this layer .
10. Repeat with a layer of biscuit and oats, followed by pomegranate seeds, topped with pomegranate syrup.
11. Finally pipe mascarpone rosettes all round this  layer leaving the centre.
12. Add more pomegranate seeds in the centre and drizzle with more pomegranate syrup on top.
13. Finally garnish with toasted almonds.
Chill before serving.

You may like mango mousse