Instructions

1. Put the gelatine leaf in a bowl of cold water and leave to soak for 10 minutes.
2. Meanwhile put the lychees in a blender and whizz until as smooth. Add the cream and blend until you a get a thick cream. Taste, if you want it sweeter, add some honey/agave or Stevia. Pour it into a small pan, then heat gently until it simmers. Turn off the heat.
3. Squeeze out the water from the gelatine and add to the cream, stirring gently until dissolved. If you want the cream to be very smooth - push it through a sieve into a jug.
4. Let it cool slightly, then spoon the cream into 2 glasses. When completely cool, put the glasses to the fridge for the cream to set – for about an hour.
5. Meanwhile, put the other gelatine leaf in a bowl of cold water and leave to soak.
6. Carefully spoon out the seeds of the pomegranate into a bowl. Add the juice too. Set aside2 Tbsp of the seeds to garnish. Blend the juice and seeds in a small food processor until you get a textured pulp. Push this mixture through a sieve into a jug, pressing as much as possible through the sieve. Add enough water to get about 100 ml liquid.
7. Pour the liquid into small saucepan, add the molasses then bring to the simmer, whilst stirring. Turn off the heat. Squeeze out the water from the gelatine and add to the pomegranate , mixing well until dissolved. Add the reserved pomegranate seeds and set aside to cool.
8. Pour the pomegranate juice over the set lychee cream. Return the glasses to the fridge and chill for at least 2 hours.