Ingredients

Steps

• Preheat the oven to 180°C.
• Whip the cream and sugar until soft peaks form.
• Fold in the yoghurt and pomegranate seeds gently.
• Pulse shortbread ingredients in a food processor with enough water to bind.
• Knead the dough lightly on a floured surface to form a ball.
• Roll the dough to 1cm thickness and cut into rectangles.
• Place dough on a baking sheet, sprinkle with sugar, and prick with a fork.
• Bake for 5-7 minutes until the shortbread is golden-brown.
• Spoon mousse into a glass and serve with shortbread and mint.