Vanilla pomegranate parfaits (Parfait de granadas y vainilla)

This is a rich creamy, vanilla pudding with sweet pomegranate compote.
We have many and beautiful pomegranate this year.. I know many of you are in summer but in Southern hemisphere we are in winter.
BTW I m freezing some poms seeds and juice to make some desserts for Christmas time.
But you can make with other fruits like blackberries, raspberries or blueberries.

Source : Eating well

Note :
Thanks so much by all the love and condolences for my and my family. :)

Ingredients

Pomegranate compote
2 tablespoons sugar
3 teaspoons cornstarch
1 cup pomegranate seeds
2/3 cup pomegranate juice
1 tablespoon lemon juice

Pudding

2 cups whole milk
2 teaspoon vanilla extract
1 large egg
1 large egg yolk
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1/2 cup pomegranate seed for garnish
6 mint spring for garnish

Method

Compote:

Mix 2 tablespoons sugar with 3 teaspoons cornstarch in a small saucepan. Add pomegranate seeds, pomegranate juice and lemon juice, stir to combine.
Bring to a boil over medium high heat and cook stirring until syrupy, about 5 minutes.
Transfer to a small bowl.
Refrigerate while you prepare the pudding.

Make the pudding

Combine milk and vanilla extract in a medium heavy saucepan.
Bring to a simmer over medium heat. Remove from the heat cover and let steep for 5 minutes.

Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 2 tablespoons coornstarch in a medium bowl. Reheat the milk mixture just until steaming.
Carefully whisk one third of the steaming milk into the egg mixture.
Pour the egg milk mixture back into the pan.
Cook over medium heat whisk constantly until very thick, 2 to 3 minutes.Remove from the heat and whisk in butter.
Make the parfaits.
Divide pomegranate compote among six parfait glasses, ramekins or other desserts cups.
Spoon the pudding mixture over the compote. Cover and refrigerate until the pudding is chilled and firm. To serve garnish each parfait with pomegranate seeds and a mint spring.

Notes

How to freeze pomegranate seeds
Once you have de-seeded your pomegranate, make sure the seeds are dry. Arrangue them in a single layer baking sheet lined with wax paper. Place in freezer for 2 hours or until frozen. Once frozen put them into a freezer bag and store them in the freezer.
Pom seeds and juice can be frozen for up 6 months in airtight containers.

En español

Parfait de granadas y vainilla

Nota
En estos dias me pondre al dia en la traduccion al español. De a poco.

Comments

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me. Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit 159 ml ready made custard Heat oven to 180° c . Put a baking tray on the top shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff. Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Everyday Pear Cake (Mimi Thorrison) (Cake de peras)

When I was looking for this recipe Mimi say " A lot of my cooking is based on abundance, on what's most in season" Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe fruits . I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ... Source : French country cooking by Mimi Thorrison Azahar Orange tree Ingredients 3 large eggs 1 cup granulated sugar 1 1/4 cup all purpose flour 1/2 cup cornflour (cornstarch) 1 teaspoon baking powder pinch of salt 1 teaspoon vanilla extract 6 tablespoons butter, melted 4 to 5 ripe medium pears peeled and cut into chunks Icing sugar for serving Method Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment. In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy. In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla an...

Cantaloupe Ice cream (Helado de melon calameño)

And here I am again. I have several recipes ready, my problem is only time.A post needs more time. Many of you know that I care my mom who is sick. Sometimes I debate between grief and fatigue, forgive me the personal stuff. But it is my reality. In any case, compiling the recipes helps me keep my mind healthy. Thanks for your greetings. Anyway, This melon ice cream recipe that I did some time ago (I hope it was a season in the northern hemisphere to publish it) really inspired me by a friend who has a beautiful blog and almost everything has to do with fruit. I dedicate it to her and to all of you. Irene Bombarda , thank you for making life more nice with your precious children and your recipes, Her blog is Uno spicchio di melone, recipe adapted from : My fearless kitchen Ingredients 450 grams cataloupe peeled and cut into cubes 150 grams greek yogurt 1 cup heavy cream (240 ml) 3 tablespoo...

recipe

Search This Blog