Pomegranate Semifreddo

  • Yield 4 to 6 servings


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




Get every new post delivered to your Inbox.

Join 281 other followers