- 100ml/3½fl oz double cream
- 1 tbsp caster sugar
- 1 tbsp Greek-style yoghurt
- ½ pomegranate, seeds only
- 175g/6oz plain flour, plus extra for dusting
- 1 tsp ground ginger
- 100g/3½oz butter
- 55g/2oz caster sugar, plus extra for sprinkling
- water, to bind
- fresh mint sprigs, to garnish
- Preheat the oven to 180C/350F/Gas 4.
- For the pomegranate mousse, whip the cream and sugar together in a bowl until soft peaks form when the whisk is removed. Gently fold in the yoghurt and the pomegranate seeds.
- For the shortbread, place all of the shortbread ingredients into a food processor and pulse, gradually adding enough water to bind into a dough. Tip the dough out onto a floured work surface and knead lightly to bring the dough together into a ball.
- Roll the dough out to a thickness of 1cm/½inch and cut into rectangles. Place onto a non-stick baking sheet and sprinkle over the caster sugar and prick the dough with a fork. Bake in the oven for 5-7 minutes, or until golden-brown.
- To serve, spoon the mousse into a tall serving glass and garnish with a sprig of mint. Serve the shortbread on a plate alongside.