Bring the milk, cream, almond cream and sugar to the boil, reduce the heat, reduce to approx. 600 ml, allow to cool a little. Divide the almond crème into glasses, leave to cool, cover and chill for approx. 1 hr.
Remove the seeds from one half of the pomegranate, squeeze the juice from the other half. Bring the pomegranate seeds and juice to the boil with the preserving sugar, boil for approx. 2 mins., leave to cool, spoon the mixture onto the crème.