Constantinopla

Preparation:

Step 1: The day before: Melt the pistachio paste and the hot pomegranate juice together. And cool in the fridge overnight.
Step 2:  Filter the mix through a paper filter.
Step 3:  Pour the mix in a mixing glass with ice. And add the Van Houten Ground Gold Chocolate ganache. Stir.
Step 4:  Put into a nitro siphon with a CO2 charger.
Step 5: Serve on ice.