Honeyed nut & pomegranate pots

Cassie Best8Source

baklava dessert pots individual desserts mousse pudding spring

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

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.

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.