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Pomegranate Semifreddo

An Italian dessert featuring pomegranate for a festive winter color and flavor!

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 10 servings 1x

Ingredients

Scale
  • 4 pasteurized raw eggs
  • 1/2 cup sugar
  • 1/3 cup pomegranate juice
  • 2 tablespoons lime juice
  • 2 cups whole milk
  • Pinch of salt
  • Arils from 1 pomegranate (about 1 cup)
  • Fresh mint leaves

Instructions

  1. Separate the egg whites from yolks. Place whites in large mixing bowl and yolks in separate bowl.
  2. Whip the egg whites together and slowly add 1/4 cup sugar while whipping. Whip until stiff peaks form. Slowly whip in pomegranate juice and lime juice. Set aside
  3. In bowl with egg yolks, add remaining 1/4 cup sugar, milk and pinch of salt. Whisk together well.
  4. Fold egg whites mixture into egg yolk/milk mixture.
  5. Line 8 x 4-inch loaf pan with plastic wrap (with enough to hang over sides of pan.) Slowly pour mixture into pan.
  6. Freeze for 4 – 5 hours.
  7. Before serving, soften in refrigerator for 10-15 minutes.
  8. Top with pomegranate arils and fresh mint leaves. Slice and serve immediately.