Nougat and port wine parfait with pomegranate
For the parfait:
  • 250 ml (about 1 cup) whipped cream
  • 50 gram soft nougat
  • 3 egg yolks
  • 100 ml (about 0.4 cup) sugar
  • 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)
  1. Whip the cream but not too stiff.
  2. Cut the nougat in pieces.
  3. 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.
  4. Remove from the heat, stir a few times while letting the cream cool down. Add the pieces of the nougat and the port wine.
  5. Blend cautiously the egg-sugar-nougat-port-mixture with the whipped cream.
  6. Fill a suitable mould and place in the freezer for 24 hours.
At the time of serving
  1. Cut the pomegranates in four pieces and turn them inside-out - this will make it easy to get hold of the seeds.
  2. 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.
  3. Sprinkle the parfait with the pomegranate seeds and the remaining port wine. Serve immediately.