Ingredients
Scale
- 2 cups fresh pomegranate juice
- 1/4 cup sugar
- 1 envelope unflavored gelatin
- 1 cup heavy cream
- 1/2 cup Greek yogurt
- Pomegranate seeds for garnish
Instructions
- In a saucepan, heat pomegranate juice and sugar over medium heat until dissolved.
- Sprinkle gelatin over the mixture and stir until fully dissolved.
- Remove from heat and let cool slightly.
- Whip heavy cream until soft peaks form, then fold in Greek yogurt.
- Gently fold the pomegranate mixture into the whipped cream.
- Pour into dome molds and refrigerate for at least 4 hours.
- Unmold and garnish with pomegranate seeds before serving.
Notes
For a vegan version, substitute gelatin with agar-agar and use coconut cream instead of heavy cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: French-inspired
Nutrition
- Calories: 250
- Sugar: 15g
- Fat: 15g
- Carbohydrates: 20g
- Protein: 5g