POMEGRANATE POSSET

Serves 2

1. In a small pan, make the pomegranate syrup by heating 100ml pomegranate juice, 4 tbsp caster sugar and ½ tsp rose water, stirring until sugar is dissolved. Remove from heat. 2. In a medium pan, boil 200ml double cream rapidly for 2 min, stirring constantly. 3. Off heat, stir in the pomegranate syrup and ¼tsp lemon juice. Set aside to cool for 15min. 4. Stir again then pour into 2 x 150ml ramekins. Chill until set. 5. Serve sprinkled with pomegranate seeds and dried rose petals plus a biscotti each.