Ingredients
Method
1.Remove seeds from pomegranate (see notes); combine seeds and berries in a large bowl. Divide two-thirds of the mixture into eight 1 cup (250ml) glasses. Place glasses in one or two large containers with a lid for transporting.
2.Place jelly crystals in a large measuring jug; add the boiling water. Stir until crystals dissolve. Stir in the pomegranate juice.
3.Pour jelly mixture evenly over berry mixture in the glasses. Cover; refrigerate several hours or overnight until set.
4.Whisk egg yolks, mascarpone, sugar and liqueur in a medium bowl until combined. Spoon mascarpone mixture over berry jelly. Cover, keep chilled until serving. Just before serving, top with remaining berry mixture.
To remove pomegranate seeds: cut the pomegranate in half crossways, and using your fingers, scrape the seeds from the flesh while holding the pomegranate upside-down in a bowl of cold water; the seeds will sink and the white pith will float to the surface. Discard the pith, and drain the seeds before using.
Note
