Pomegranate and cream pudding

2 cups whipping cream or half cream and half milk

2 cups fresh pomegranate juice

1/2 cup sugar, divided in half

1/2 cup cornstarch, divided in half

2 tsp rose water or vanilla or other flavoring like orange blossom water, divided

1/2 cup pomegranate arils to use as a garnish (can add chopped pistachios as well for a splash of green color)

1. Heat the cream or milk with half the sugar and cornstarch in a saucepan over medium heat, stirring continuously until it starts steaming; the mixture will thicken and at this point you can add the rose water and stir. Pour the first layer through a strainer into the bowl or serving glasses. Set aside.
2. Heat the pomegranate juice, sugar and cornstarch in another saucepan over medium heat and stir until the mixture steams and thickens. Add the flavoring; pour the mixture over a strainer into the bowl or glasses for the second layer. Continue filling the bowl or glasses with the second layer, until both mixtures are used-up. Garnish with the pomegranate arils and keep in the fridge. Serve cold straight from the fridge.