- 6 ServingsServings
- 1/2 tablespoon unflavored gelatin
- 1 cup sugar
- 3 eggs, seperated
- 3/4 cup water
- 1 cup pomegranate juice
- 2 tablespoon fresh lemon juice
- 1 cup whipping cream
- Whipped cream
- Chopped pistachio nuts
- pomegranate seeds
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.
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.
Source: California Pomegranates