In a mixing bowl, combine pomegranate juice, heavy cream, rose water, sugar, vanilla extract, and a pinch of salt. Whisk until the sugar is dissolved.

Chill and Freeze

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer to a container and freeze for at least 4 hours.

Dark Cocoa Biscuit

Prepare the Biscuit Dough

Preheat the oven to 350°F (175°C). In a bowl, beat together butter and sugar until creamy. Add eggs one at a time, mixing well after each addition. Sift together flour, cocoa powder, baking powder, and salt, then fold into the wet ingredients.

Bake the Biscuits

Spread the dough onto a lined baking sheet and flatten it. Bake for 15-20 minutes until firm. Let cool before cutting into desired shapes.

Pomegranate Molasses

Make the Molasses

In a small saucepan, combine pomegranate juice and sugar. Simmer on medium heat until reduced by half and syrupy, about 15-20 minutes.

Dark Chocolate Marquise

Melt the Chocolate

In a double boiler, melt dark chocolate and butter together until smooth. Remove from heat and let cool slightly.

Prepare the Batter

In a separate bowl, whisk eggs and sugar together until pale. Gradually add the melted chocolate mixture and vanilla extract. Mix until well combined.

Chill the Marquise

Pour the mixture into a greased mold and refrigerate for at least 6 hours or overnight until set.