Split the pomegranate in halves and pound the peel to release the pomegranate arils or use a tub of shelled pomegranate.
Beat the Greek yogurt well chilled with a whisk to catch air.
Mix with the powdered sugar, wrapping the cream.
Place the cream in the shape of an elongated barqueta in a dish or plate.
Place the pomegranate arils and walnut as desired on top of the cream.
Decorate with drops or stripes of orange blossom honey.
