Ingredients

Step by step

1. In a small bowl gradually mix 200ml of the milk into the cornflour. Place the remaining milk in a pan with the sugar and gently bring to the boil. Reduce the heat and whisk in the cornflour mixture. Continue whisking until the mixture turns into a thick custard, then remove from the heat and stir in the vanilla. Pour straight into six serving glasses. Cool and then chill in the fridge to set.
2. Put the berry tea bags in a heatproof measuring jug, cover with 400ml boiling water and leave to infuse for 3-5 minutes. Remove the bags; you need 350ml of tea so top up with water if necessary. Pour into a pan, add 1 tablespoon of caster sugar and the pomegranate molasses and bring to the boil.
3. Soak the gelatine in cold water for a few minutes until softened. Squeeze out the excess water from the gelatine, add to the hot tea and stir to melt through. Taste the tea to ensure you are happy with the sweetness; if not add more caster sugar. Strain through a sieve and add the pomegranate seeds. Leave to cool until it reaches room temperature, stirring occasionally.
4. Divide the jelly and seeds between the glasses of set muhallebi and chill in the fridge to set the jelly for at least 6 hours, ideally overnight. These can be made up to 3 days ahead of serving and stored, covered, in the fridge.
   Waste not

   Pomegranate molasses is great in savoury dishes, too. Mix some with a little olive oil and seasoning then brush over chicken thighs before roasting, or drizzle a spoonful over pan-fried halloumi and serve scattered with any of the leftover pomegranate seeds.