Soak few strands of saffron with 2 tbsp of lukewarm milk for 20 minutes and keep aside. Meanwhile, let’s start beating the cream.
Take out the fresh cream from refrigerator and put it in a wide bowl. There should be no water content so put the thick cream without shaking the bottle.
Beat the cream for 3-4 minutes with the help of a wire whisk. Wired whisk takes a long time to get the stiff peaks so I have beaten just 4 minutes until the cream becomes smooth and slightly thick. You can also use an electric beater to beat the cream until stiff peaks form.
Now add condensed milk and mix it well again. I have added condensed milk for sweetness and to make the mixture more thick and creamy. If you don’t have condensed milk then you can add powdered sugar also.
Now add soaked saffron milk for nice color and flavor, 1/2 of chopped nuts: almond, cashew, pista (keep half of the chopped nuts for garnishing) and cardamom powder. Mix it well till all blended well.
Lastly, add chopped fruits, mix it well. Always add fruits while serving because fruits release water which can make the cream thin.
Transfer fruit cream in a serving bowl.
Garnish it with remaining chopped nuts (almond, cashew, pista), few strands of saffron and pomegranate.
You can also use whipping cream to make fresh fruit cream instead of fresh cream. You can add condensed milk as per your taste. Fruit cream stays good for 2 days in the refrigerator.