grapefruit and pomegranate frozen parfait dessert
120g sugar (this amount can be adjusted depending on the sweetness of your fruit)
pureed fruit or juice (amount will vary, just wing it) for this recipe I used the juice of 1 grapefruit and a little pomegranate juice for extra colour.
Whisk egg and sugar over a pan of simmering water until thick and pale. Remove from heat and set aside to cook. Whip cream to form stiff peaks and fold through cooled egg mixture. Add pureed fruit. Pour into moulds and place in freezer to set.
Garnish with pomegranate seeds and fresh mint leaves for a festive look.
Uploaded 12 October, 2015
Camera: NIKON D800