First make the jelly. You’ll need eight jelly moulds able to hold around 200 ml each. Soak two leaves gelatine in icy cold water. Heat 50 ml of the pear juice almost to boiling point, drain the gelatine and mix it into the hot liquid until dissolved. Mix in the remaining juice and put to the side. Leave the juice to cool to room temperature. Using a pestle and mortar, pound the basil leaves with 30 g of the sugar until you’ve made a paste then mix this into the cooled pear juice. Pour 3 Tablespoons into each jelly mould. Place on a tray and leave to set in the fridge for at least 2 hours.
Once the jelly has set, make the panna cotta. Bring the cream, milk and remaining sugar almost to the boil. Take off the heat, pour into a metal bowl (ideally) and stir in the grenadine. Soak the remaining 4 leaves gelatine in icy cold water for a few minutes, then drain and add to the now pink cream, mixing them in until completely dissolved. Sit the bowl in an ice bath to help it cool down quicker, although this isn’t essential. After a few minutes mix in the pomegranate molasses. You’ll notice the mixture thickens a little when you add this, which is fine. Once the mixture has cooled to body temperature, or cooler, you can carefully ladle it on top of the jelly. If you add it while it’s still hot, you won’t get a clean line between the jelly and the panna cotta. Place in the fridge to firm up, then cover with plastic wrap and leave to set fully, preferably overnight.