This gem of a fruit makes the prettiest pink puds, as these possets prove. The nutty, zesty crunch of the biscotti makes a tasty foil for the tangy cream.
Serves 4-6 For the posset 180ml pomegranate juice 600ml double cream 135g caster sugar Zest of ½ lemon
For the biscotti 250g plain flour 1 tbsp baking powder 250g caster sugar 110g pistachios Zest of ½ lemon 2 eggs 1 egg yolk
To serve 50g pomegranate seeds Zest of 1 lemon