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Pomegranate & Lime Semifreddo

A fabulous summer/autumn dessert to please a crowd.
Prep Time40 minutes
Cook Time5 minutes
Freezing time4 hours
Total Time4 hours 45 minutes
Course: Dessert
Keyword: dessert,, gluten free,, pudding,
Servings: 8 portions

Equipment

  • 1 900g loaf tin

Ingredients

  • 340 g pomegranate seeds reserve 40g for garnish
  • 75 g caster sugar
  • juice 1 lime & zest of ½ lime
  • tsp cornflour + 2 tbls water
  • 300 ml double cream
  • zest 1 lime
  • 85 g icing sugar
  • 4 medium eggs separated
  • 50 g meringue broken into pieces
  • 40 g unsalted pistachios roughly chopped

Instructions

  • Blitz the pomegranate seeds in a blender, then strain through a fine sieve. You should end up with approx 150g juice. Pour the juice into a saucepan with the zest & juice of half a lime and the sugar. Bring to the boil and simmer for 2-3 minutes. Mix the cornflour with the water. Reduce the heat, then add the cornflour, stir, bring back to the boil, then simmer until the syrup thickens. Cool, add a few prepared pomegranate seeds. Set to one side.
  • Line a 900g loaf tin with baking parchment. In a large bowl, whisk the egg whites with an electric hand whisk until stiff, set aside. In another bowl, whisk the yolks with the icing sugar until pale and starting to thicken. Finally, in a third bowl, whip the cream until it’s the consistency of yogurt, add the lime zest. Fold the yolk mixture into the whipped cream until combined, then fold in the egg whites and the broken meringues.
  • Spoon half of the cream mixture into the tin and freeze for 30 minutes or until just set (keeping the rest of the cream mixture in the fridge). Once set, take the tin out of the freezer and drizzle over some of the pomegranate syrup. Reserve the rest to decorating later. Top with the remaining cream mixture & return to the freezer for another 30 mins. Now add the pistachios and gently fold them in. Cover and freezer for at least 2 hours before serving.
  • Turn out onto a serving plate and peel away the parchment paper. Decorate with the remaining pomegranate seeds and syrup. Store in the freezer for up to one month.

Notes

Meringue recipe
Oven 140C fan
1 large egg white + 50g caster sugar
Whisk the egg white to stiff peaks with a pinch of salt. Add the sugar a tablespoon at a time. Spoon (walnut size) onto parchment paper. Bake for 45 minutes.