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A light and heavenly fall dessert!
Pour the 2 tablespoons of pomegranate juice into a small, heatproof bowl. Empty the contents of the gelatin packet into it. Stir slightly to incorporate, and then let soften.
In a small sauce pan, bring the rest of the pomegranate juice to a boil. Pour the boiling juice over the gelatin mixture, and stir until the gelatin dissolves completely. Allow to cool.
In a large bowl, beat the whipping cream on medium-high speed until soft peaks form. Pour in the melted white chocolate and sugar, and beat until combined. Pour the cooled pomegranate mixture into the whipped cream mixture; it will be very soupy. Beat on medium speed until well-combined.
Pour half the filling into each of the two crusts and refrigerate at least 3 hours before serving. Decorate with whipped cream and pomegranate arils, if desired.