Dessert: United States –Pomegranate Kiwi Semi-Frozen Dessert

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 6 hrs

Total 6 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 large egg yolks
1 / 3 cup (75 g) caster sugar
1 tsp (5 ml) vanilla extract
1 1 / 4 cups (300 ml) whipping cream
1 / 2 cup (120 ml) pomegranate seeds, plus extra for garnish
2 kiwis, peeled and pureed
1 / 2 cup (75 g) halved grapes (optional)

Show original ingredient measurements

3 large egg yolks
1 / 3 cup (75 g) caster sugar
1 tsp vanilla extract
1 1 / 4 cups (300 ml) whipping cream
1 / 2 cup (120 ml) pomegranate seeds, plus extra for garnish
2 kiwis, peeled and pureed
1 / 2 cup (75 g) halved grapes (optional)

Instructions

1. Whisk egg yolks with caster sugar over a bain-marie until thick, pale and ribbon-like (about 5–7 minutes). Remove and cool slightly; stir in vanilla.
2. Whip the cream to soft peaks.
3. Fold the whipped cream gently into the cooled yolk mixture to form a light mousse.
4. Fold half the kiwi puree into the mixture for a pale green base; reserve the other half for swirls.
5. Spoon half the semifreddo into a loaf tin lined with clingfilm, sprinkle half the pomegranate seeds and some grapes, add remaining semifreddo and swirl remaining kiwi puree through gently with a skewer.
6. Freeze at least 6 hours or overnight. Slice and serve topped with extra pomegranate seeds and grape halves.