Bianco mangiare alla melagrana.


Doses for 4 people:
Ingredients: 200 g of blanched almonds, 230 g of sugar, 1/2 liter of milk, 1 vanilla pod, 25 g of gelatine sheets, 3 dl of fresh whipping cream, a drop of bitter almond essence, 2 large pomegranates.

Preparation instructions: Chop the almonds with 50 g of sugar in the blender until the mixture is smooth. Bring the milk to the boil with the engraved vanilla, 100 g of sugar and the bitter almond essence. Add the almonds, remove from the heat and leave to infuse for 1 hour.
Filter the milk, squeeze the almonds to extract their aroma and put the milk back on the heat. Bring it back to the boil, add the softened and squeezed gelatine, turn off and let cool. Whip the cream, gently add it to the almond milk and pour everything into a moistened donut mold; shell the pomegranates, centrifuge the grains (except 1 tablespoon) to extract the juice and cook it in a saucepan with the sugar for about 20 minutes until it becomes syrupy.
Unmold the white dish and eat directly on the serving plate, drizzle it with the cold pomegranate syrup, decorate with the seeds and serve.