1

Scoop the seeds from the pomegranate and place half of them in a bowl. Use a hand-held stick blender to pulverize them, then strain through a sieve to extract the juice. Mix this juice with the rosewater, yogurt, soft cheese, vanilla and icing sugar until smooth and creamy.

2

Share most of the remaining pomegranate seeds between 2 glasses. Spoon the yogurt mixture on top, then sprinkle the surface with the rest of the pomegranate seeds. Chill until ready to serve.