Yogurt-mascarpone cream with orange and pomegranate

Ingredients for 2 servings:

• 200 g yogurt
• 100 g mascarpone
• 1 orange(s)
• 2 tsp orange marmalade
• ¼ tsp orange blossom water
• some agave syrup
• 2 tbsp pomegranate seeds
• some pomegranate seeds
• some pistachios, unroasted

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Total time approx. 20 minutes

Peel the orange so that all the white pith is removed. Then cut the individual segments out of the dividing walls, reserving the juice. Squeeze the remaining juice from the skins. Mix the orange juice with the marmalade, agave syrup, and orange blossom water, and marinate the segments for ten minutes. Mix the yogurt and mascarpone, sweeten to taste, and fold in the pomegranate seeds. Divide the dessert between two glasses or small bowls, top with the orange segments and juice, sprinkle with pomegranate and chopped pistachio kernels, and serve.