POM Cube With Chocolate Streusel

POM Cube:

Place a medium pot with about 2 cups of water over medium-high heat and bring to a simmer. Combine 3 oz. pomegranate juice, sugar, egg yolks and vanilla in a heat-safe bowl and set over heated water, whisking constantly, until mixture reaches 175°F. Transfer to a mixing bowl and beat at medium-high speed for 3 minutes, allowing mixture to cool. Sprinkle gelatin over 2 tablespoons of cold heavy cream, and allow it to soak for a few minutes. In a clean mixing bowl, whisk the remaining 1/2 cup of heavy cream until medium soft peaks form, and then add pomegranate mixture, gently folding it in. Place the soaked gelatin and cream in a small pan. Heat over a low flame just until all of the gelatin dissolves, and then fold it into to the pomegranate mixture. Fill ice cube molds – about 3 oz. per mold – and allow it to set in a refrigerator overnight.

POM Raspberry Sauce:

Combine 2 oz. pomegranate juice with strained raspberry puree and agar. Bring to boil, then reduce heat and cook for about 4 to 5 minutes. Put sauce into small dish and chill for 1 hour. Then place chilled sauce in blender and blend until smooth.

Chocolate Streusel:

Preheat oven to 350°F and get a sheet tray ready with a silicone baking mat. Place all ingredients except arils in a large mixing bowl and knead together with hands until smooth and crumbly. Sprinkle streusel on sheet tray with silicone baking mat and bake about 6 minutes or until crisp. Allow streusel to cool and sprinkle over POM cube with POM raspberry sauce. Serve this pomegranate recipe.