Place the 600 ml cream, 100 gr sugar and the cinnamon sticks in a saucepan on medium heat and bring close to the boil (but not boiling) and let it sit for 10 minutes. Turn of the heat.
In a separate bowl whisk the 30 gr sugar and the 3 egg yolks light and fluffy. Soak your gelatin leaves in a bowl of cold water. As soon as your cream is warm, remove the cinnamon sticks, squeeze the water from the gelatin leaves and let them dissolve in the warm cream. Now ad your egg mixture in as well and stir together. Have a taste to see if you want to add any more ground cinnamon at this point. We added a couple of tsp extra but it's up to your taste.
Leave to cool.
While the mix is cooling whip the 500 ml of cream to soft peaks (no sugar). As soon as your cinnamon mixture is at roomtemperature you can ad the cream and whisk it through.
Pour into molds or glasses and put in the fridge to set.
Cinnamon syrup
For the syrup heat the espresso with the sugar until the sugar is dissolved. Leave to cool.
Cantuccini
For the cantuccini preheat the oven to 180 C. Ground the hazelnuts in a foodprocessor until fine, but don't overwork them or you'll be left with hazelnut butter instead.
Put the flour, baking powder, pinch of salt, hazelnutmeal, sugar and the vanilla together in a large bowl. Ad the two eggs and knead everything through until it comes together.If it is too dry ad a bit of the eggwhites from the eggs you used for your cinnamon mix. Don't ad to much at once. I think we added about 1 eggwhite extra.
You should be left with a sticky and firm dough. Divide it into two pieces and shape each piece into a rol of about 3 cm thickness. Put on a tray with baking paper and bake in the preaheated oven for about 30 minutes or until golden. Ours needed a little longer than 30.
Remove from the oven and leave to cool a little bit. Cut into slices of about 1 cm thick and put those back on the baking tray and back into the oven until they are dried and golden. Takes about 10-15 minutes.
Leave to cool
Serve
Crush the cookies until coarse crumbles. Take the bavarois from the fridge and ad a bit of the crumbs on top. Add the pomegranate seeds and about a tsp of the coffee syrup. You can serve the rest of the syrup separately.