For the Rose-Scented Panna cotta
300ml double cream
300ml natural full fat yogurt
40g caster sugar
2 leaves of gelatine, soaked in cold water
Bring the cream, milk and sugar to the boil, simmer for one minute, then remove from the heat. Drain the soaked gelatine, squeeze to remove any excess water and stir into the cream. Add the yogurt and rose water to taste. Pass the mixture through a sieve, pour it into dariole moulds and refrigerate to set.
For the Pomegranate Jelly Jewels
250ml fresh pomegranate juice
1.5g agar agar
Dissolve the agar agar in the cold pomegranate juice, bring the juice to the boil and simmer for one minute. Pour the juice into a clean plastic tray and leave to set at room temperature.
Do not move the jelly until it has completely set as any movement will disturb the agar agar and prevent it from setting. Once the jelly has set, cut it into small cubes.
Dip the dariole mould into hot water, then shake it and release the panna cotta. Place the panna cotta on a serving plate, and surround it with scattered pomegranate jelly cubes. Garnish the plate with pomegranate syrup, chopped pistachios and fresh pomegranate seeds.