Peeled and sliced ​​almond kernels are ground in a kitchen combine with 50 g of sugar a homogeneous mass. Milk is boiled with 100 g of sugar. Add ground almonds and flavorings, the mixture was removed from the heat, stirred and allowed to stand for 1 hour. Then strain through cheesecloth or gauze as almonds squeeze well. Flavored milk is heated again to fire. Add the gelatine, previously soaked in a little cold water to swell. The mixture was removed from heat and stirred until the gelatin is completely melted, then cooled. The cream was stirred and cautiously added to the almond milk. The cream is poured into ring shape curly, rinsed with cold water and leave in the fridge to set. Pomegranate peel, nipples removed and 1-2 tbsp of them leave for decoration. The rest is ground in the kitchen combine and straining. The resulting juice is poured into a small saucepan and boil for 20 minutes with the remaining sugar. Before serving dessert pregelled turns into a serving plate, pour in the chilled pomegranate syrup and garnish with pomegranate seeds separated.