Turkish delight semifreddo with pomegranate pearls

By Dixie Elliot

Turkish delight semifreddo with pomegranate pearls
Turkish delight semifreddo with pomegranate pearls recipe, brought to you by MiNDFOOD.

While it’s unlikely that pomegranate seeds can make you invisible, as the ancient Babylonians believed, it is still hailed as a super food.

Serves 4-6

1½ cups caster sugar

½ cup water

6 eggwhites

¾ cup cream

300ml sour cream

250g rose-flavoured Turkish

delight, chopped

1 pomegranate, seeds removed

1 Grease and line a 6-cup capacity loaf pan with plastic wrap. Place 1 cup sugar and water into a heavy-based saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil.

2 Simmer for 10 minutes or until mixture becomes thick and syrupy without colouring. Place eggwhites and remaining sugar into the small bowl of an electric beater. Beat until thick and glossy. With beater motor running on medium speed, add syrup in a steady stream to sugar until well combined.

Place bowl in the fridge to cool completely.

3 Beat cream until soft peaks form. Fold sour cream into cream until combined. Add Turkish delight and cream mixture to meringue mixture. Use a large metal spoon to combine. Spoon into prepared loaf pan. Cover with plastic wrap and freeze overnight.

4 Remove plastic wrap covering and invert semifreddo onto a serving platter. Remove remaining plastic wrap. Spoon pomegranate pearls onto semifreddo and serve.


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