2 tablespoons unflavored grenetin
475 milliliters of half cream
1 tablespoon vanilla extract
3 grams of stevia
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3 tablespoons red pomegranate
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Immerse the grenetina in cold water to hydrate for 10 minutes. Reserve.
In a pot over medium heat place whipping cream, vanilla extract and stevia, once it boils down to low heat until the cream thickens. Extinguish.
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Microwave the grenetina for 10 seconds or until liquid. Add to cream and mix.
Serve in glasses and cover with plastic. Refrigerate for at least three hours.
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Decorate with pomegranate and mint.
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