The juicy seeds, pearls or arils of the pomegranate fruit are eaten fresh, and the juice of the fruit is the source of grenadine syrup, used in flavourings and liquers. Spoon pomegranate pearls onto the soft, creamy Turkish delight semifreddo and serve.
Turkish Delight Semifreddo with Pomegranate Pearls Recipe
Serves 4-6
Ingredients:
1½ cups caster sugar
½ cup water
6 eggwhites
¾ cup cream
300ml sour cream
250g rose-flavoured Turkish delight, chopped
1 pomegranate, pearls removed
Method:
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.
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.
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.
Remove plastic wrap covering and invert semifreddo onto a serving platter. Remove remaining plastic wrap. Spoon pomegranate pearls onto semifreddo and serve.
