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1
Lay a Silpat baking liner on a baking sheet and place a 7-inch square or 8-inch round ring mold on top.
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2
(The outer rim of an 8-inch springform pan with bottom removed will work.)
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3
Stir together the praline paste and cookie or ice-cream-cone crumbs.
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4
Pour the mixture into the ring mold and spread evenly and thinly across the bottom.
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5
Pour in the melted white chocolate and spread it thinly on top.
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6
Refrigerate.
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7
Place the chopped Manjari chocolate in a large bowl and set aside.
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8
In a medium saucepan bring the cream and milk just to a simmer.
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9
Combine the yolks and sugar and whisk well.
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10
Whisk constantly and very slowly add the hot cream mixture.
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11
Return it to the pot, place over medium heat and stir constantly until it thickens just enough to coat the back of a spoon.
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12
(Do not overcook or it will curdle.)
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13
Immediately pour mixture over the chopped chocolate and stir until the chocolate is completely melted and smooth.
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14
Refrigerate until it is no more than room temperature.
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15
Pour cooled mixture into the ring mold and refrigerate until set.
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16
To make the garnish: Combine the pomegranate molasses, sugar and 1 1/2 cups water.
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17
Simmer until reduced to a thick syrup, cool and place in a squeeze bottle.
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18
To serve, dip a kitchen towel into hot water and wrap it around the outside of the mold to help release the ganache.
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19
Lift the ring off.
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20
Cut ganache into 2-inch squares or thin wedges.
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21
Top with a few pomegranate seeds and squeeze some pomegranate syrup around the plate for decoration.
