Smoked springbok carpaccio with jellied pomegranate concentrate and parmesan

First make the jelly, at least four hours in advance.
Place the tepid
water in a small bowl and sprinkle the gelatin over the surface of the
water.
Allow to sit for two minutes, or until the gelatin turns to a
sponge.
Pour over the boiling water and stir briskly until the gelatin
has completely dissolved.
Stir in the pomegranate concentrate.
Pour the
mixture into a small (about 15-cm square) square plastic container and
place in the fridge to set.

Just before serving, arrange the carpaccio on a platter.
Shave the
Parmesan into long thin flakes, using a potato peeler, and scatter it
over the carpaccio.
Using the tip of a sharp knife, cut the jelly into
7mm-square cubes.
Arrange a little handful
of jelly cubes on top of the carpaccio.
Drizzle the lemon juice and olive all
over the carpaccio and add dots, here and there, of pomegranate
concentrate.
Sprinkle with salt and pepper, and arrange the parsley on
top.
Serve immediately.

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