Pomegranate and Honey Yogurt Verrines

Makes 6 Servings

For the Pomegranate Jelly:

2 cups pomegranate juice
2 tbs sugar
1 tbs powdered gelatin
¼ cup cold water
1tbs lemon zest

Pour the water into a small container, sprinkle the gelatin over it and set aside. In a small saucepan set over medium high, heat together the juice and sugar until the sugar is dissolved. Add the lemon zest and remove from the stove. Add the gelatin and stir until it is completely melted. Let cool to room temperature. Divide evenly among glasses and position them at an angle in an empty egg carton. Let set a couple of hours in the fridge.

Honey Yogurt Gelee:

1 ½ tsp gelatin
2 tbs water
2 cups Greek yogurt
½ cup honey

Pour the water into a small container, sprinkle the gelatin over it and set aside. In a small bowl, heat half the yogurt in the microwave for one minute. Microwave the gelatin for 12 seconds. Quickly mix the two together, add the rest of the yogurt and the honey. No need to let it cool, layer it on top of the tea layer and position it at the opposite angle in the egg carton. Refrigerate for a couple of hours.