- serves 8 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 600 ml thickened cream
- 2 tbsp rosewater
- 2 tbsp icing sugar mixture
- 60 g (½ cup) dried cranberries
- 60 g (½ cup) unsalted pistachio kernels
- 80 g soft nougat, chopped
- 80 g mini rose flavoured Turkish delight
- 1 pomegranate, halved
Instructions
- Using an electric stand mixer, beat the cream, rosewater and icing sugar until soft peaks form.
- Fold in the cranberries, nuts, nougat and Turkish delight, then refrigerate until ready to serve.
- Serve in small bowls or wide glasses, topped with some pomegranate seeds and a little pomegranate juice.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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