Truffles with cheese and pomegranate

Mix the three kinds of cheese in a bowl.

Add the basil, the salt and the pepper and mix well until they combine.

Place in the fridge for at least 30 minutes.

Spread the pomegranate seers in a deep plate.

Take the mixture out of the fridge and form small balls which you roll in the plate with the seeds to coat.

Place the truffles back into the fridge for at least 30 minutes before you serve.

Garnish your platter with leaves of fresh basil.