1. Bloom gelatin in 1/4 cup water (or prosecco). Then add 1/2 cup of prosecco to a saucepan put on a very gentle heat.
2. Add in bloomed gelatin and maple then slowly whisk to dissolve. Then add in the rest of the prosecco, slowly whisk in (be careful it can froth).
3. Place little shot moulds on a tray, drop in a teaspoon of the pomegranate arils, pour in the mixture, drop in an edible flowering each mould and refrigerate for at least 2 hours.
Note. Did you know that the seeds inside the pomegranate are called arils! Ha! Remove the arils from the pomegranate, cut it in half, hold one half in your hand inside facing down, place a bowl underneath your hand then bash the outer shell with the back of a spoon. The arils will drop out into the bowl.