Ingredients
85 g shredded wheat, crushed
200 g pistachios, chopped
100 g honey
juice ½ orange
300 ml pot double cream
½ 250 g pot Greek yoghurt
2 tsp rose water
110 g 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 yoghurt, 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.
