Print Recipe

Pomegranate Parfait




  1. Mix gelatine and sugar in a heavy saucepan.
  2. Whisk egg yolks and water together; stir into gelatine mixture. Cook over medium-low heat (do not boil), stirring constantly until gelatine and sugar dissolve, about 5 minutes.
  3. 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.
  4. When pomegranate mixture is ready, beat egg whites until stiff but not dry; thoroughly fold into pomegranate mixture. Reserve.
  5. Beat cream until soft peaks form; thoroughly fold into pomegranate mixture.
  6. Divide mixture among 8 ounce parfait glasses; chill for at least 4 hours.
  7. To serve, garnish each parfait with a dollop of whipped cream; sprinkle each with some of the chopped pistachio nuts and pomegranate seeds.

Source: Pomegranate Council

For 1 cup of juice, put 1 1/2 to 2 cups seeds in a blender; blend until liquefied. 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.

Per serving: calories 346, fat 19.4g, 49% calories from fat, cholesterol 155mg, protein 5.0g, carbohydrates 40.1g, fiber 0.2g, sugar 37.5g, sodium 49mg, diet points 9.0

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.3, Bread: 0.0, Lean meat: 0.4, Fat: 3.6, Sugar: 2.0, Very lean meat protein: 0.2


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.