Honeyed nut & pomegranate pots
- Preparation and cooking time
- Prep:
- plus chilling (no cook)
- Easy
- Serves 8
Skip to ingredients
Ingredients
- 85g shredded wheat, crushed
- 200g pistachio, chopped
- 100g honey
- juice ½ orange
- 300ml pot double cream
- ½ x 250g pot Greek yogurt
- 2 tsp rosewater
- 110g pot pomegranate seeds
Method
- STEP 1
In a bowl, mix the crushed shredded wheat with the nuts, 50ml of the honey and the orange juice, then divide between 8 small glasses or teacups.
- STEP 2
Whip the cream until very softly whipped, then fold in the yogurt, remaining honey and rose water. Divide this between the pots, too. Chill for at least 2 hrs, or up to 24 hrs. Before serving, top the pots with pomegranate seeds.
