10 cardamon pods
175g caster sugar
200ml double cream
Sponge the gelatine in 1 tbsp of the milk.
Break the cardamon pods open and add to the rest of the milk, double cream and sugar in a saucepan.
Heat the milk and cream to scalding point and let the cardamon pods infuse into the milk. Strain the cardamon.
Dissolve the sponged gelatine into the warm milk.
Stir in the yoghurt and pour into dariole moulds.
Refrigerate until set.
Turn out and serve drizzled with molasses and sprinkled with pomegranate seeds.