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Pomegranate Parfait

Pomegranate juice adds sweet-tart flavor and delicate color to this sumptuous, but simple to  prepare, parfait.


1 tablespoon unflavored gelatin
1 cup sugar
3 eggs, separated
3/4 cup water
1 cup pomegranate juice*
2 tablespoons fresh lemon juice
1 cup whipping cream
Whipped cream for garnish
Chopped pistachio nuts for garnish
Pomegranate seeds for garnish


Mix gelatin and sugar in a heavy sauce pan; reserve. Whisk egg yolks and water together; stir into reserved 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 juice 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; thoroughly fold into pomegranate mixture. Divide mixture among six 8-ounce parfait glasses; chill at least 4 hours. To serve, garnish each parfait with a dollop of whipped cream; sprinkle each with some of the chopped pistachio nuts and pomegranate seeds. 

Makes 6 servings.

* For 1 cup of juice, put 1-1/2 to 2 cups seeds in a blender; blend until liquified. Pour mixture  through a cheesecloth-lined strainer or sieve.


Variations: Freeze the filled glasses, before adding garnish. Use as a filling in a baked pie shell.

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