Pomegranate Parfait

pomegranate parfait
  • Servings : 6
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 3:10 h

The recipe

The two elements of this Pomegranate Parfait compliment each other perfectly. The compote is both sweet and tart and the creamy topping adds a luxurious finish to every spoonful.


To extract the pomegranate seeds easily place the split pomegranate into a bowl of water. Break the seeds away with your hands and the seeds will sink to the bottom and the bitter membrane pieces will rise to the surface.


  • For the compote
  • 2 tbsp sugar
  • 2 tsp corn flour
  • 250ml pomegranate seeds
  • 170ml pomegranate juice
  • 1 tbsp lemon juice
  • For the topping
  • 350ml low-fat milk
  • 100ml double cream
  • seeds from 1 vanilla bean
  • 1 egg
  • 1 egg yolk
  • 85g sugar
  • 1½ tbsp corn flour
  • 20g butter, softened
  • pomegranate seeds for garnish
  • mint leaves for garnish


Step 1

In a small saucepan mix 2 tbsp sugar with 2 tsp corn flour. Add the pomegranate seeds, pomegranate juice and lemon juice and stir to combine. Bring to a boil over medium-high heat and cook, stirring for about 5 minutes, until syrupy. Transfer to a small bowl and put into the fridge while you prepare the topping.

Step 2

Put the milk and cream into a saucepan and add in the seeds from the vanilla bean . Bring to a simmer over a medium heat. Remove from the heat, cover and leave to steep for 5 minutes.

Step 3

In a bowl, whisk the egg, egg yolk, 85g sugar and 1½ tbsp of corn flour. Reheat the milk mixture just until steaming. Carefully whisk ⅓ of the steaming milk into the egg mixture. Pour the egg-milk mixture back into the pan. Cook over a medium heat, whisking constantly, until very thick for 2 - 3 minutes. Remove from the heat and whisk in the softened butter.

Step 4

Divide the pomegranate compote among six glasses or small dessert bowls. Spoon the topping mixture over the compote. Cover and refrigerate for at least 3 hours until the dessert is well chilled and firm. To serve, garnish with pomegranate seeds and a mint leaf.

Recipe Type: Ingredients:
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