Pomegranate Semifreddo

  • Yield: 4 to 6 servings


1/2cup pomegranate juice
1tablespoon arils
2cups heavy cream
3 organic egg yolks
3large organic eggs
2/3cup sugar
2tablespoons pomegranate juice
1/4cup pomegranate arils
1cup water
1/2cup sugar


  1. To prepare the semifreddo:  Whip heavy cream in stiff peaks; refrigerate.
  2. Combine eggs, yolks and sugar in a bowl and whisk.
  3. Place bowl over a pot of boiling water; whisk for 5 to 6 minutes until thick.
  4. Remove from heat and whisk until cool and smooth.
  5. Combine egg mixture with cram and fold.
  6. Stir in pomegranate juice.
  7. Pour half in desired vessel.
  8. Sprinkle with fresh arils.
  9. Pour on the rest, and freeze overnight.
  10. To prepare the syrup:  Heat sugar and water until dissolved.  Bring to a boil; reduce heat and simmer 2 to 3 minutes.  Remove from heat and cool.  Add fresh arils and pomegranate juice; stir until combines.
  11. To serve:  Dip vessel in hot water and place on serving platter.  Pour syrup and serve immediately.

Recipe by Chef Simon Dolinky / POM Wonderful.