Rosewater and Pomegranate Bites

For oatmeal base. Heat up the oven to 180C. Grease a tray 20x20 cm and line it with a baking paper. In a mixing bowl add together rolled oats, butter, sugar, flour, baking powder and salt. Mix it well.

Press the mixture into the prepared tray into a thick and even layer, around 2 cm thick. Place it in the fridge for few minutes.

Bake it in the oven for 10-15 minutes until it golden brown in color. Once ready, take it out of the oven and while it still hot use the back of the spoon to smoothen the surface. Let is cool down.

While it is baking prepare the white chocolate pomegranate mousse mixture.

Place the gelatin in cold water and let it bloom for 3-5 minutes. Place the roughly chopped white chocolate in a bowl and melt it over a pan of gently simmering water. Alternatively, can be done by heating in short busts in a microwave.

Meanwhile, place the milk in a small pan and heat it up on low to medium heat. Remove from the heat, add in the gelatin. Mix it well to combine and then add melted chocolate. Stir it well to form homogenous mixture and let it cool briefly.

Once cooled (under 20C) use a rubber spatula to gently fold in the whipped cream, in two parts, until well combined. Mix in to the mixture freshly squeezed pomegranate juice.

Drizzle few generous tablespoons of pomegranate molasses on the surface of oatmeal crust. Then pour the mousse over it, gently shake to level off and let it set in the fridge for 20 minutes. Place thin slices of fresh strawberries.

While the mousse is setting, prepare the pomegranate rosewater gel.

Place the gelatin in cold water and once it is bloomed add few tablespoons of hot boiling water to melt it out.

In a bowl, mix together pomegranate juice and rosewater. Add in the melted gelatin and pour it on top of the set mousse. Gently transfer it to the fridge and let it set for 10 minutes.