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Ingredients
Scale
- 3 ripe pomegranates
- 2 tablespoons corn starch dissolved in 2 tablespoons cold water
- 7 oz (200 g) mascarpone cheese
- 7 oz (200 g) cream cheese
- 5 oz (140 g) quark Greek yogurt or Skyr
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 4 teaspoons roasted pistachios, chopped
- 1 teaspoon dried culinary rose petals (for garnish)
- 4 cinnamon stars or other cookies of your choice (for garnish)
Instructions
- Cut two pomegranates in half and extract the juice with a citrus juicer.
- In a saucepan, bring fresh pomegranate juice to a gentle boil, stirring often.
- Mix dissolved cornstarch into juice, cook for another minute, then cool.
- Fold in reserved pomegranate seeds.
- Blend mascarpone cheese, cream cheese, and quark until smooth.
- Gently stir in honey and vanilla extract.
- In jars, layer mascarpone cream and pomegranate compote alternate until filled.
- Top with chopped pistachios and dried rose petals, and garnish with a cookie.
Notes
Use fresh pomegranates for the best flavor.
Adjust honey according to sweetness preference.
Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No bake
- Cuisine: International
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 130
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
- Cholesterol: 40