This is quite simply a smash hit dessert that even the most confirmed trifle haters like myself will love! It is a simple mix of amaretti biscuits, pistachios, jeweled pomegranates, cream, honey and cream cheese. It's amazing how just a few ingredients can whip up something so spectacular! You really have to try this trifle, if you don't you'll really be missing out on something special. Special thanks to my sister in law who first served it at a family lunch wowing us all!
Recipe from www.waitrose.com
100g amaretti biscuits
50g shelled pistachio nuts, chopped
150g full fat cream cheese, such as 1 x Paysan Breton Luxury Cream Cheese
75g clear honey
3tbspn lemon juice
200ml double cream
Halve the pomegranates and squeeze the juice from 3 of the halves using a lemon squeezer. Open out the remaining pomegranate halves and separate the seeds, discarding the skin and white membrane.
Put the biscuits in a polythene bag and crush lightly with a rolling pin into small pieces. Scatter half the crushed biscuits into 6 serving glasses and add half of the pistachio nuts and pomegranate seeds.
Put the cream cheese in a bowl with the honey, lemon juice, cream and pomegranate juice. Beat with a hand-held electric whisk until softly peaking, then spoon half of this cream mix over the biscuit layer in the glasses and top with the remaining cream mix.
Decorate with the reserved pomegranate seeds and nuts.
Chill for several hours, or overnight, before serving to allow the biscuits to soften.
As you can see from the picture above, I made one trifle in a small glass bowl.
As you can see from the picture below, I have also doubled the ingredients to make a large one in my trifle bowl.
When making the trifle, I used Philadelphia cheese and ready prepared pomegranate seeds (I get in such a mess separating pomegranate seeds from the skin!) I needed 3 tubs of ready to go pomegranate seeds for the small trifle and 5-6 tubs for the large trifle. Since I was using ready to go pomegranate, I did not really have any pomegranate juice but my trifles managed prefectly well without the juice.
I also did 3 layers of cream/amaretti, pistachio and pomegranate.