Instructions

• Add pomegranate juice, sugar and 300 ml water and bring to a gentle simmer over medium heat. Keep cooking and stirring until it reaches a boil.
• Meanwhile, soak the gelatine in 1/4 cup of room temperature water to soften it about 5-7 minutes or follow instructions for Agar Agar.
• Add gelatin to the hot fruit syrup and stir to dissolve completely.
• Divide hot liquid into 8 individual glasses. Let rest 20 minutes. Chill in the fridge until loosely set about 5 hours.
• Make the custard according to pack instructions with the custard powder, milk and 50g sugar to create a thick custard. If you prefer a custard with eggs you can also make a custard from scratch. Cover tightly with wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Chill.
• When the custard is chilled and the jelly has set spoon or pipe custard into the 8 jars, smoothening the tops to make them even. Scatter a few pomegranate seeds and the sliced bananas over the custard.
• While the jelly and custard sets pour the pineapple juice and or liqueur over the crumbled cake. Allow it to soak 10 minutes.
• Spread the cake crumbs over the top of the chilled custard and press down lightly to create an even surface.
• Whip the cream with the vanilla and icing sugar until soft peaks form- don't over beat or the cream will split. Spoon or pipe around the top of the fruit.
• Scatter with the pomegranates before you serve them. Keep covered and refrigerated until you are ready to serve them.