pomegranate orange blossom syrup (morsels and musings)

Muhallabiah Mousse (white chocolate and almond)
Anna’s very own recipe. Serve 6 in small portions.
Ingredients:
240g white chocolate
1½ cups milk
1 cup cream
½ cup sugar
1 cup ground almonds (almond meal)
1 tablespoon orgeat (almond syrup)
½ tablespoon gelatine
Method:
1. Bring milk, sugar, orgeat and almond meal to the boil. Remove from heat and allow to infuse for 20-30 minutes.
2. In a heatproof bowl, sprinkle gelatine over 3 tablespoons of cold water and allow to go spongy (about 5-10 minutes).
3. Melt chocolate.
4. Strain milk mixture over a fine sieve to remove almond meal.
5. Pour boiling water from an electric kettle into a saucepan, then place gelatine mixture over steam, stirring until gelatine has dissolved.
6. Stir gelatine, chocolate and milk mixtures together.
7. Whip cream until firm peaks form.
8. Fold milk and chocolate mixture into whipped cream.
9. Spoon into serving glasses and refrigerate overnight.
10. Serve with generous spoonfuls of Pomegranate & Orange Blossom Syrup.

Pomegranate & Orange Blossom Syrup
Amended from Taking Tea in the Medina by Julie Le Clerc. Serves 6.
Ingredients:
¼ cup slivered almonds
¼ cup slivered pistachio nuts
¼ cup pinenuts
1 pomegranate
2/3 cup sugar syrup
1-2 teaspoon orange blossom water
Method:
1. Place all nuts in a bowl and cover with cold water. Soak for 1 hour then drain well.
2. Halve pomegranate and remove seeds, being careful to discard the white pith.
3. Combine sugar syrup with orange blossom water, then mix with nuts and pomegranate seeds.
4. Chill well until serving.

Muhallabiah is a milk pudding served all over the Middle East, but most of the recipes flavoured with almond seem to be Iranian or Lebanese. Since I served this dessert after a main course of fesenjân, a Persian stew based on pomegranates, I have to lean towards the Iranian influence.