Honeyed Nut & Pomegranate Pots Recipe

Introduction

This delightful honeyed nut and pomegranate pot is a refreshing and elegant dessert that combines crunchy textures with creamy layers. It’s perfect for entertaining or a special treat, with vibrant flavors of honey, rosewater, and fresh fruit.

Ingredients

• 85g shredded wheat, crushed
• 200g pistachios, chopped
• 100g honey
• Juice of ½ orange
• 300ml double cream
• ½ pot (125g) Greek yogurt
• 2 tsp rosewater
• 110g pomegranate seeds

Instructions

1. Step 1: In a bowl, combine the crushed shredded wheat, chopped pistachios, 50ml of honey, and the orange juice. Mix well to evenly coat the mixture.
2. Step 2: Divide this nut and cereal mixture evenly between 8 small glasses or teacups to form the base layer.
3. Step 3: Whip the double cream until it reaches very soft peaks. Gently fold in the Greek yogurt, the remaining honey, and rosewater until smooth and combined.
4. Step 4: Spoon the cream mixture over the nut base in each pot, spreading evenly.
5. Step 5: Chill the pots in the refrigerator for at least 2 hours, or up to 24 hours to allow the flavors to meld.
6. Step 6: Just before serving, scatter pomegranate seeds over the top of each pot for a fresh and colorful finish.

Tips & Variations

• For extra crunch, toast the pistachios lightly before mixing.
• Substitute pistachios with almonds or walnuts if preferred.
• Add a pinch of cinnamon or ground cardamom to the nut mixture for a warm spice note.
• If rosewater is unavailable, a few drops of orange blossom water work well as a fragrant alternative.

Storage

Store the assembled pots covered in the refrigerator for up to 24 hours. It’s best to add the pomegranate seeds just before serving to keep them fresh and crunchy. If needed, let the pots sit at room temperature for 10 minutes before serving for a creamier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these pots ahead of time?

Yes, these pots can be made up to 24 hours in advance and kept chilled until ready to serve. Adding pomegranate seeds before serving ensures they remain fresh.

What can I substitute for double cream?

You can use whipping cream or heavy cream with a high fat content to achieve a similar texture when whipped. Avoid low-fat creams as they won’t whip well.

Honeyed Nut & Pomegranate Pots Recipe

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★★★★★

4.7 from 123 reviews

• Author: Hailey
• Total Time: 2 hours 15 minutes (includes chilling time)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful and refreshing dessert featuring layers of crunchy shredded wheat and pistachios mixed with honey and orange juice, topped with a creamy blend of double cream, Greek yogurt, and rosewater, and finished with fresh pomegranate seeds. Perfect for a light, fruity treat that balances textures and flavors beautifully.

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Ingredients

Scale 1x2x3x

Base Mix

• 85g shredded wheat, crushed
• 200g pistachios, chopped
• 50ml honey
• Juice of ½ orange

Cream Layer

• 300ml pot double cream
• ½ × 250g pot Greek yogurt (125g)
• 50ml honey
• 2 tsp rosewater

Topping

• 110g pomegranate seeds

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Instructions

1. Prepare the base: In a bowl, combine the crushed shredded wheat, chopped pistachios, 50ml of honey, and the juice of half an orange. Mix gently to coat the dry ingredients evenly with the honey and juice mixture.
2. Divide base into serving pots: Spoon the mixture evenly into 8 small glasses or teacups, creating the base layer of the dessert.
3. Whip the cream: Whip the double cream until it reaches a very soft peak consistency, ensuring it’s light and airy but not overly stiff.
4. Fold in yogurt and flavorings: Gently fold the Greek yogurt, the remaining 50ml of honey, and the rosewater into the whipped cream, maintaining the light texture of the cream mixture.
5. Add cream layer to pots: Spoon the cream mixture evenly on top of the base layer in each glass or teacup.
6. Chill: Refrigerate the dessert pots for at least 2 hours to allow the flavors to meld and the cream to set, or up to 24 hours if preparing in advance.
7. Garnish and serve: Just before serving, top each pot with fresh pomegranate seeds for a burst of color and tartness.

Notes

• This dessert can be prepared a day in advance and kept chilled, making it perfect for entertaining.
• For a nut-free version, replace pistachios with seeds such as sunflower or pumpkin seeds.
• Adjust the amount of honey to taste if you prefer it sweeter or less sweet.
• Use fresh pomegranate seeds for best flavor and texture; canned or frozen may be too watery.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: International

Keywords: honeyed nut dessert, pomegranate, Greek yogurt dessert, no bake dessert, creamy fruit pudding