- 3 sheets
- 3 ounces
- 11 ounces
- 2 ounces
- 3 tablespoons
Orange liqueur (or orange syrup)
- fresh Lemon balm (to taste)
Soak the gelatin in a bowl of cold water until softened, about 10 minutes. Chop the white chocolate and melt in a heatproof bowl over a hot water bath or in the microwave.
Slowly whisk the yogurt into the melted white chocolate until combined
Separate the eggs. Reserve the yolks for another use. In a bowl, beat egg whites with the sugar until stiff. Set aside.
Heat the gelatin over low heat in a saucepan. Stir in 3 tablespoons of the yogurt mixture, then add gelatin mixture to remaining yogurt and stir to combine.
Carefully fold the beaten egg whites into the yogurt mixture.
Rinse 4 ramekins (each about 150 ml) (approimately 6 ounces) with cold water. Divide the yogurt mixture among ramekins. Refrigerate until gelatin is completely set, 2-3 hours.
Rinse the oranges in hot water and wipe dry. With a sharp knife, remove the peel and bitter white pith. Cut the oranges crosswise into rounds.
Halve the pomegranate and scoop out the seeds with a spoon into a bowl. Add the orange slices and orange liqueur or syrup and toss to combine.
Dip each ramekin briefly in hot water. Carefully run a sharp knife around the edge and invert the ramekin to unmold. Drizzle with some of the fruit syrup, garnish with lemon balm and serve orange slices alongside.