• Take the juice in a saucepan and heat it. Remove 2 tablespoon of juice from the sauce pan to a small bowl, dissolve the agar-agar powder in that juice.
• When the juice in the saucepan, starts to boil, reduce the flame to simmer and add the agar-agar dissolved juice to it and whisk it well to combine.
• Let it sit on the stove for another 10 minutes in a simmer flame. Take it off the stove. Arrange the silicon muffin moulds in a muffin pan. Slowly fill the muffin moulds till ¾ with the pomegranate juice.  Refrigerate until set, atleast a minimum of 3-4 hours. 
• You can add some fresh pomo pearls in each of the muffin mould for some texture, since my kids might not like it, i skipped that idea.

To Make white chocolate ganache. 

• Take white chocolate in a bowl, chop it into pieces. Heat cream in the microwave for 10-15 seconds, Pour the hot cream over the white chocolate. Let it sit for 5 minutes, then mix it well with a spatula. Let the ganache sit for 10 minutes before use.

To serve the jelly with ganache

• Remove the jelly on to a serving plate. Since it is set in a silicon mould, it was very easy to transfer it to a serving plate. Just loosen the sides of the mould, invert it on a plate.
• Pipe a blob of ganache on top of the jelly, garnishit with fresh pomegranate pearls and rose petals and serve immediately.