Pomegranate Parfait
Baking and Desserts | Italian cuisine
⏳ Time
25 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Pomegranate Parfait
Ingredients
- Black Pomegranate Molasses - 6 fl oz
- Pomegranate Seeds - 8 fl oz
- Meyer Lemon Juice - 1 tablespoon
- Milk - 9 fl oz
- 10% cream - 2 fl oz
- White Beans - 1 piece
- Chicken Egg - 1 piece
- Whole egg - 1 piece
- Sugar - 2.4 oz
- Corn Starch - 0.4 oz
- Butter - 0.5 oz
Step by Step guide
Step 1
For the jelly, mix 2 tablespoons of sugar and 2 teaspoons of cornstarch in a small saucepan. Add the pomegranate seeds, pomegranate juice, and lemon juice, and stir. Bring to a boil over medium heat and cook, stirring, for about 5 minutes. Transfer to a small bowl. Cool while you prepare the pudding.
Step 2
For the pudding, combine the milk and cream in a saucepan. Split the vanilla bean and scrape out the seeds (or add vanilla extract). Bring to a boil over medium heat. Remove from heat, cover, and let cool for 5 minutes.
Step 3
Meanwhile, whisk the egg, egg yolk, 67 g of sugar, and 12 g of cornstarch in a medium bowl.
Step 4
Carefully whisk in 1/3 of the milk mixture into the eggs. Pour everything back into the saucepan with the heated milk and cream.
Step 5
Cook over medium heat, whisking constantly, until the mixture thickens, about 2 to 3 minutes. Remove from heat and add the butter.
Step 6
For the parfait, divide the pomegranate jelly among serving cups, filling them 3/4 full. Top with the pudding. Cover each cup with plastic wrap and chill for at least 3 hours.
Step 7
For garnish, use pomegranate seeds and mint sprigs.
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