Yoghurt mousse with pomegranates and walnuts

Time: 5'
Portion: 6 single portion bowls

Ingredients:

For the yoghurt mousse:
500 gr strained yoghurt, full fat
150 gr caster sugar
1 Madagascar vanilla pod, seeds of
400 ml double cream
*For the candied walnuts:
100 gr walnuts, shelled
50 gr sugar
100 gr ASOP pomegranate seeds

Method:

Mousse: Add the yoghurt, sugar, and vanilla to a mixer and mix. Gradually add the double cream, mixing constantly, until a soft mousse forms. Divide into bowls and place in the fridge for at least 2 hours.

Walnuts: Place the walnuts in a non-stick frying pan, without adding any oil or fat, on a low heat. Sprinkle them with sugar and stir continuously until caramelised. Remove from the heat and let them cool and then divide them along with the pomegranates over the jelly in the bowls we placed in the fridge.