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 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 this cream mix over the biscuit layer in the glasses and top with the remaining biscuits; reserve 2 tbsp of the remaining pomegranate seeds and nuts for decoration, sprinkle the rest over the biscuits 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
Servings 0