Take the dark chocolate in a bowl and melt over a double boiler, stirring continuously. Add cream and stir.
Take stemmed glasses. Put pomegranate pearls at the base. Top with scoops of vanilla, chocolate and strawberry ice cream, and top this up with the melted chocolate.
Sprinkle roasted almonds, roasted cashews nuts, and pomegranate pearls, and serve immediately.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.