Difficulty: Easy
Preparation: 40 minutes

Ingredients for 8 servings

Topping

• 100 ml pomegranate juice
• 40 g sugar
• 2 sheets of gelatin

Filling

• 500 g Optimus Mascarpone
• 50 g fresh liquid cream (or milk)
• 50 g sugar
• Zest of 1 lemon

Base

• 200 g dry biscuits
• 100 g butter

Garnish

• 1 pomegranate

Method

Topping

Soak the gelatin sheets in cold water.
Squeeze half a pomegranate, then add the sugar, and bring to a boil on the stove with the softened gelatin sheets.

Filling

Prepare the cheese cream by mixing mascarpone, cream, lemon zest, and sugar.
Place in the fridge to to let it set.

Base

For the crust, melt the butter and mix it with the crushed biscuits.
Form biscuit crumbs and spread them at the bottom of the glass. Fill with the cheese cream and top with the pomegranate gelatin.

Assembly

Decorate with pomegranate seeds and serve.