Preparation
1.Wash lime, grate the skin finely, squeeze out the fruit. 2.Carefully slice open the vanilla pod, scrape out the pith. 3.Boil the cream with sugar, lime zest, vanilla pod and simmer for 5 min, remove from heat.4.Soak the gelatin in cold water, drain and dissolve in the warm cream. 5.Through a sieve pour into 2 small heart-shaped dishes (125 ml). Let it rest in the fridge for 4 hours or overnight.6.Halve the pomegranate, remove 2-3 tablespoons of kernels. Squeeze out both fruit halves. 7.Boil the juice with lime juice and grenadine syrup and simmer for 2 minutes. 8.Mix the starch with the liqueur, squeeze the juice and allow to cool.9.Serve with pomegranate sauce as a mirror on 2 plates. 10.Pour heart out of the moulds and sprinkle with pomegranate seeds and grated white chocolate.
Tip: Immerse the moulds briefly in hot water with the underside before dropping them and loosen the cream on the edge with a sharp knife.
