White Chocolate Ice Cream and Caramelized Pistachios, Almond Cakes, Pomegranate Sauce

Heat the 3 tablespoons of sugar in a pan until you get caramel. Then add the pistachios and stir well so that the pistachios are evenly coated with the caramel. Remove the pistachios from the pan and place on baking paper to cool. Add warm water to the pan and let it steep over low heat to dissolve the sugar or caramel so that the pan is not ruined. After cooling, roughly chop the pistachios or crush them a little with a food processor / hand blender. Please do not grind finely!

Bring the milk with the cream and the pulp scraped from the vanilla pod to the boil and let it steep. It's best to also cook the rest of the pod.

Whip the egg yolks until creamy and thick, slowly melt the white chocolate over the water bath. Pour the white, melted chocolate into the milk-cream mixture, remove the pods beforehand.

Heat the beaten eggs over a warm water bath while stirring constantly, add a large ladle of the warm vanilla cream milk under the eggs and stir continuously so that the mixture "acclimates". Add the rest of the vanilla milk and, while stirring constantly, heat the mixture until it "pulls up" into a "rose" (dip one tablespoon into the mixture and blow it on the back, when the remaining mixture "curls" on the spoon - it's done !) This process can take about 30-45 minutes.

Then stir the mixture until cold, pre-cool the ice cream machine, pour in the mixture and let it cool in ice for about 30-40 minutes, then gradually add the caramelized pistachios. The best way to pour the ice cream into glasses or attractive containers and cover them in the freezer.

Caramelize the sugar in a pan, deglaze with grenadine, add the orange, lemon and pomegranate juice, and add the pomegranate seeds (except for a few tablespoons for the decoration) to the mixture.

Bring everything to the boil once and then reduce to about 1/3 until the sauce has thickened like syrup. Strain the sauce through a sieve and add a little lemon juice to taste. Put aside.

Preheat the oven to 180 degrees. Beat the butter, sugar and orange zest, eggs and egg yolk until frothy, stir in the orange water. Mix the semolina, flour, ground almonds, baking powder and cinnamon well, gradually adding to the egg, orange and sugar mixture until it becomes smooth. Finally stir in the milk.

Fill the mixture into muffin tins or ceramic tins and bake for about 25 minutes at 180 degrees on the second rack from the bottom of the oven.

Remove from the oven and turn out while still warm and turn over, arrange on a plate with the ice cream and the pomegranate sauce as well as fresh pomegranate seeds and a few mint leaves and serve the cakes while they are still lukewarm.