Instructions

1. Squeeze the juice out from one pomegranate, set aside.
2. Cut the other one in half, scoop out the seeds into a small bowl and discard the membrane. Put aside 2 Tbsp of seed for garnishing.
3. Coarsely chop the pistachios. Put aside 2 Tbsp for garnishing.
4. Put the biscuits in a freezer bag and, using a rolling pin, crush them into small pieces.
5. Divide half of the crumble between four glasses.
6. Scatter half of the pistachios equally on top, then half the pomegranate seeds. Add a few drops of Amaretto if you like.
7. In a mixing bowl whisk together the cream cheese, lemon juice, pomegranate juice, double cream and honey until you get soft peaks. Spoon half of this cream over the layers, then repeat the layering of the crumble, pistachios, pomegranate seeds and cream.
8. Cover the glasses with Clingfilm and chill for a few hours for best result.
9. Just before serving, scatter the reserved pomegranate seeds& pistachios on the top.