You'll need to plan ahead if you're going to make this rich, custard like dessert. First, double the recipe for the Pomegranate Juice; you need some to make the Pomegranate Syrup. Also, the desserts have to chill at least 4 hours to allow the gelatin to set.
Cooking Light NOVEMBER 1999
Sprinkle gelatin over Pomegranate Juice in a large bowl; let stand 2 minutes. Add sugar and boiling water, and stir until sugar dissolves. Add ice cream, lime juice, and sour cream; stir well with a whisk. Pour into 8 (6-ounce) custard cups or ramekins; chill 4 hours or until firm.
Spoon 1 tablespoon Pomegranate Syrup into each of 8 shallow bowls. Loosen the edges of custards with a knife or rubber spatula; invert custards onto bowls. Sprinkle evenly with seeds.
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