Pomegranate
Parfait
Recipe Courtesy of
the Pomegranate Council
Serves 6
Ingredients:
1 tbls. Gelatin (unflavored)
1 cup Sugar
3 Eggs (separated)
3/4 cup Water
1 cup Pomegranate Juice
2 tbls. Fresh Lemon Juice
1 cup Whipping Cream
Garnish:
whipped cream
chopped pistachio nuts
pomegranate seeds
Procedure:
1. Mix gelatin and sugar in a heavy saucepan; reserve.
Whisk egg yolks and water together; stir into gelatin mixture. Cook
over medium-low heat (do not boil), stirring constantly until gelatin
and sugar dissolve, about 5 minutes. Remove from heat; stir in pomegranate
and lemon juice. Refrigerate pomegranate mixture, stirring occasionally,
until mixture mounds slightly when dropped from a spoon, about 2-1/2
hours.
2.
When pomegranate mixture is ready, beat egg whites until stiff but
not dry; thoroughly fold into pomegranate mixture. Reserve. Beat
cream until soft peaks form; carefully fold into pomegranate mixture.
Divide mixture among 6, 8 oz. parfait glasses; chill at least 4
hours. To serve garnish each parfait with a dollop of whipped cream;
sprinkle with chopped nuts and pomegranate seeds.
Pomegranate Council
670 West Napa Street, Suite D
Sonoma, CA 95476
(707) 938-8400
www.pomegranates.org
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