Yogurt and Pomegranate Cream

• 1 package (325g) Digestive-type biscuits
• 2-3 cups pomegranate seeds

For the Cream

• 1 kg strained yogurt
• 500ml heavy cream
• 2/3 cup (140g) powdered sugar
• 1/5 cup (50ml) rose water
• 1 level teaspoon mastic powder
• 2/3 cup (90g) Halepian nuts (Pistachios)

1. Coarsely chop the Halepian nuts. Place the heavy cream and powdered sugar in the mixer bowl and beat on medium speed until fluffy, about 5-6 minutes.
2. Reduce the speed and add the strained yogurt, rose water, mastic, and the Halepian nuts (set aside 3 spoons for sprinkling).
3. In a nice serving platter, break some biscuits and place a layer of cream on top. Add pomegranate seeds, broken biscuits, cream, pomegranate seeds, biscuits, and finish with cream, pomegranate seeds, and sprinkle with Halepian nuts.