Recipe for pomegranate parfait

Ingredients

• 1.5 – 2 pomegranates (300 g pomegranate seeds)
• 150 g nougat chocolate (e.g., Toblerone)
• 550 ml heavy cream
• 150 g raspberries
• 1 vanilla bean
• 3 tbsp pomegranate syrup
• 5 egg yolks
• 100 g granulated sugar
• a little honey
• 8 silicone molds (capacity approx. 120 ml)

Preparation

1. Remove about 300 g of seeds from the pomegranates, finely chop the whole chocolate and whip 400 ml of cream until stiff, then chill.

2. Puree the raspberries together with the 200 g of pomegranate seeds and pass through a sieve.

3. Split the vanilla pod lengthwise and scrape out the seeds.

4. Stir the vanilla seeds, egg yolks, syrup and sugar together in a metal bowl. Then whisk over a bain-marie until thick and creamy.

5. Now place the bowl in ice water and continue whisking until the mixture has cooled again.

6. Stir the fruit puree, 50 g pomegranate seeds and 100 g chopped chocolate into the mixture, then fold in the stiffly whipped cream.

7. Fill the mixture into 8 silicone molds (capacity approx. 120 ml) and put in the freezer for at least 8 hours.

8. Whip the remaining cream (150 ml) until stiff as well and fill into a piping bag fitted with a star tip.

9. Remove the parfaits from the freezer and unmold them. Pipe a circle of whipped cream onto a plate with the tip for each and sprinkle with the 50 g chopped chocolate.

10. Place one parfait on each chocolate-whipped cream circle. Garnish the parfaits with the remaining 50 g of pomegranate seeds and drizzle with a little honey.