Ingredients
For the cream
650ml/1 pint 3½fl oz milk
600ml/1 pint 1½fl oz double cream
200ml/7¼fl oz condensed milk
1 vanilla pod, split with a sharp knife
1 lemon, zest only
50ml/1¾fl oz rosewater
8 gelatine leaves, softened in cold water
For the roasted plums
2 plums, stones removed, chopped into ½in/1cm chunks
3 tbsp caster sugar
2 tbsp pomegranate molasses (available from Middle Eastern shops and some supermarkets)
1 pomegranate, seeds and juice only
small bunch red grapes, halved, seeds removed
To serve
200g/7¼oz pistachios, shells removed, lightly crushed
Method
1. For the cream, bring all of the cream ingredients (apart from the rosewater and gelatine) to the boil in a pan, mixing well. Remove immediately from the heat and add the rosewater, mixing to incorporate.
2. Once the mixture has cooled slightly, remove and discard the vanilla pod. Squeeze the gelatine leaves to remove excess liquid and whisk into the mixture.
3. Pour the cream into four ramekins, and leave to set in the fridge for at least two hours.
4. To remove the cream from the moulds, dip the edges of the ramekins into warm water to loosen the edges and upturn directly onto four plates for serving.
5. For the fruits, preheat the oven to 200C/390F/Gas 6.
6. Place the chunks of plum onto a roasting tray. Scatter over the sugar. Place in the oven to roast for 12-15 minutes, or until the sugar has melted and the plum is tender.
7. Mix together the pomegranate molasses and pomegranate juice in a bowl until well combined.
8. Add the roasted plums, pomegranate seeds and grapes to the molasses-juice mix.
9. Serve the fruits with the rosewater cream, topped with the crushed pistachios.
