Pomegranate Parfait
The pomegranate has been known for thousands of years and was used in ancient Persian, Indian, and Mediterranean cuisine – not only for its taste but also for its symbolism. In Asian cultures, it represented abundance and life. This pomegranate parfait is a modern reinterpretation of old traditions: refreshing, elegant, and easy to make. Technical secret: always remove the peel and white pith from the seeds, otherwise, they can add a bitter taste. User tip: Serve as an elegant glass dessert, garnished with a spoonful of fresh pomegranate seeds – a perfect choice for festive occasions or romantic dinners.
Ingredients for this recipe
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Preparation Steps
1
Cut the pomegranate in half, then gently tap the peel with a wooden spoon over a bowl to release the seeds. Remove any white pith, as it can be bitter. TIP: Submerging the pomegranate halves in water while seeding helps to prevent juice from splattering.
2
Place the pomegranate seeds in a blender and puree until smooth. Strain the puree through a fine-mesh sieve or cheesecloth to remove the solids and leave only the juice. This ensures a silky smooth parfait texture.
3
In a bowl, whip the cold heavy cream until stiff peaks form. Tip: Chill the mixing bowl in the refrigerator for 10-15 minutes beforehand to make whipping easier.
4
In a separate bowl, combine the sweetened condensed milk, vanilla extract, sugar, and strained pomegranate juice until well combined.
5
Gently fold the whipped cream into the pomegranate mixture. Important: Do not overmix, or the cream will deflate, resulting in a dense parfait.
6
Pour the mixture into molds or a larger container. Smooth the top, cover with plastic wrap, and freeze for at least 6 hours or overnight.
7
Remove from the freezer 5-10 minutes before serving. Garnish with fresh pomegranate seeds (without peel or leaves) and a dollop of whipped cream for added visual appeal.
