Almond Flan with Pomegranate Sauce

Ingredients

• 200 ml milk
• 100 ml whipping cream
• 1 packet vanilla sugar
• 50 g ground almonds
• 2 sheets white gelatin
• 1 Pomegranate
• 0.125 l orange juice
• 1 tsp Cornstarch
• 0.5 fig

Instructions

1. 1.

   Mix milk, cream, vanilla sugar and almonds and bring to a boil once. Simmer on low heat for 15 minutes. Soak the gelatin in cold water. Strain the almond mixture through a sieve and dissolve the well-extracted gelatin in it. Fill molds and place in the refrigerator for at least 3 hours.

2. 2.

   Halve the pomegranate crosswise and squeeze out one half. With the second half, remove the seeds. Strain the juice and mix with orange juice, then bring to a boil in a small pot.

3. 3.

   Whisk cornstarch with 1 tbsp cold water, fold into the mixture and bring to a boil once. Pour the almond cream onto plates, pour the cooled sauce over it, sprinkle pomegranate seeds on top, quarter figs and place them on the cream.