Method:
1 Whisk cream, icing sugar and ½ the vanilla paste until soft peaks, fold in yoghurt.
2 Combine pomegranate seeds, 1 cup of water, 1/4 cup caster sugar and remaining vanilla paste in a saucepan over medium heat, bring to the boil, boil gently for 6-8 minutes or until reduced slightly and syrupy.
3 Pour the remaining ¼ cup sugar in a non stick frying pan over medium heat, cook for 2-3 minutes, shaking the pan or until caramel in colour, remove from heat and add hazelnuts and toss to coat. Set aside to cool, break into pieces.
4 Layer the cream, toffee hazelnuts, pomegranate syrup in serving glasses. Top with a scoop of ice cream and more hazelnuts