For pomegranate cookies

Beat all the ingredients together in the mixer bin with the feather for 1'-2'.

Form the dough in small balls of 30g and place it in sheet metal with paper sticks at a distance to avoid sticking.

Bake at 180 οC for 8' and allow to cool well.

For pomegranate gel

Dissolve Pomegranate powder in boiling water and mix thoroughly.

Then, pour into sheet metal, which we previously slightly grew, about 0.6cm thick. Place in the refrigerator at 5 οC for 1 hour where it can be cut without breaking.

For cheesecake cream

Beat materials in the mixer with the wire for 2'-3' at fast speed till tightened.

Store in a utensil, cover with a membrane and place for 20'-30' in the refrigerator.

Moulding

In a hoop 8cm in diameter and 4cm high, place a Pomegranate cookie, cut the Pomegranate gel and place it on the biscuit. Fill with Cheesecake cream and finish with a roasted Pomegranate cookie. Place in the refrigerator to cool well and clean.

PS: Store in the refrigerator at 3 οC - 5 οC for 2-3 days.