2 1/2 leaves white gelatine 1 tsp vanilla pulp 250 ml whipped cream 25g Amaretto 15g sugar

1 pomegranate 1/4 pomelo 1 lime 2 tbsp pomegranate syrup (you can get it in a Turkish supermarket) Sugar to taste

50g butter

butter for the molds

Smoked almonds

Soak gelatine in cold water.

Put vanilla pulp with the cream in a pot and boil while stirring. Now you may add 30g sugar.

Remove the saucepan from the heat, squeeze the gelatine well and dissolve it in the warm cream. Add the amaretto.

Butter the molds and fill them with the cream. Refrigerate for at least 3 hours.

Peel the pomegranate, we need the beautiful seeds without the skin. Peel the pomelo, remove the skin around the fillets.

Squeeze the lime.

Put the sugar in a pot, caramelize it and add 1-2 tablespoons of Cointrau, some vanilla pulp and a star anise. Add 6 tranches or fillets of pomelo, a few pomegranate seeds and lime juice. Stir in cold butter and taste.

Smoked almonds, chopped, are suitable for serving.