Pomegranate and coconut mini trifles
- 2 x 400ml tins coconut cream
- 4 star anise
- 2 cinnamon sticks
- 150g white chocolate, broken
- 30ml (2 tbsp) gelatine powder
- 30ml (2 tbsp) water
- 500ml pomegranate juice
- 15ml (1 tbsp) gelatine powder
- 100g castor sugar
- small handful pomegranate rubies, to garnish
For the mousse, pour the coconut cream into a large saucepan over medium heat. Add the star anise and cinnamon sticks and bring to a boil. Remove from heat and let the mixture stand to infuse, 5 minutes. Remove the spices from the mixture and stir in the chocolate until it has melted, then allow the mixture to cool slightly.
Mix the gelatine powder in the water and let it stand, 5 minutes. Add the warm coconut cream mixture and stir until the gelatine is incorporated. Halve the mixture and divide among 4 – 6 serving glasses. Refrigerate to chill until set, 30 minutes.
For the pomegranate jelly, halve the pomegranate juice and sprinkle the gelatine powder into one half of the juice. Heat the other half in the microwave, 30 seconds. Stir the gelatine mixture into the warm juice until all the gelatine has melted. Halve the mixture and divide among the 4 – 6 glasses of set coconut mousse. Refrigerate to set, 30 minutes. Repeat the layers with the remaining mousse and jelly mixtures, returning to the fridge to set for a further 30 minutes after each added layer.
Once set, sprinkle with fresh pomegranate rubies and serve.