METHOD
Place the Turkish delight in a small pan with the pomegranate juice, bring to the boil and simmer for a couple of minutes until the Turkish delight softens and starts to melt.
Whizz it in a food processor for a minute or two until you have a translucent liquid jelly.
Pass through a sieve into a bowl to remove any specks of Turkish delight. Leave to cool to room temperature. Combine the cream with the vanilla, orange zest and icing sugar in a medium bowl and whisk to soft, fluffy peaks using an electric whisk.
Fold this into the yoghurt in a large bowl.
Spoon three-quarters of the liquid jelly over the surface and fold into the cream mixture. Pile this into four 150ml glasses, ramekins or cups, and drizzle over the reserved jelly.
Cover and chill for a couple of hours. Serving suggestion: decorate with extra slivers of Turkish delight and accompany with a thin slice of baklava if desired. CLAIRE Goosen has her own tips: “You can’t go wrong pairing a well-balanced MCC and mature Cheddar (Woolworths 18-month mature) or a rich and creamy white mould cheese (St Louis).”
Pomegranate seeds are also a wellkept secret – rich in antioxidants and helping to promote blood flow, which is the effect you’re looking for.
“The sweet, slightly acidic taste of fresh pomegranate pairs well with chèvre, a firm, aged goat’s milk cheese,” Goosen says.
Boron is a trace mineral which can help regulate hormones, boost your energy and increase testosterone.
You’ll find it in beets and in honey, which is a great combination with your cheese.
Claire says: “A drizzle of honey on a blue mould cheese mellows the sharp flavour of the cheese.
“Capsaicin in chilli excites the palate, which in turn heightens the sense of taste, flavour and texture, so your traditional Philadelphia cream cheese pairs well, or experiment with a mature Gouda cheese.”