Pomegranate 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 arils for garnish



Mix gelatin and sugar in a heavy sauce pan, then reserve. Whisk egg yolks and water together, then stir it into the reserved gelatin mixture. Cook over medium-low heat (do not boil), stirring constantly until gelatin and sugar dissolve (about 5 minutes). Remove from heat, and stir in pomegranate juice and lemon juice. 


Refrigerate pomegranate mixture, stirring occasionally, until the mixture mounds slightly when dropped from a spoon (about 2-1/2 hours).


When the pomegranate mixture is ready, beat egg whites until stiff but not dry. Thoroughly fold the egg whites into the 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 arils.  Makes 6 servings.




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