50 ml (1/4 cup) red or white Port wine (or sweet sherry)
Final add-ons:
2 pomegranates
4-8 tablespoons red or white Port wine (or sweet sherry)
Instructions
Whip the cream but not too stiff.
Cut the nougat in pieces.
In a saucepan, whisk together the egg yolks and the sugar over low heat, until all the sugar has dissolved and the mixture has gained a creamy consistency.
Remove from the heat, stir a few times while letting the cream cool down. Add the pieces of the nougat and the port wine.
Blend cautiously the egg-sugar-nougat-port-mixture with the whipped cream.
Fill a suitable mould and place in the freezer for 24 hours.
At the time of serving
Cut the pomegranates in four pieces and turn them inside-out - this will make it easy to get hold of the seeds.
Take out the parfait mould from the freezer - put the mould in hot water for a few minutes to loosen the parfait from the mould, place the parfait upside down on a serving plate and remove the mould.
Sprinkle the parfait with the pomegranate seeds and the remaining port wine. Serve immediately.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2012/08/nougat-port-pomegranate-parfait/