The Chew: Blood Orange and Pomegranate Parfait Recipe with Meringue

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The Chew: Blood Orange and Pomegranate Parfait Recipe

If you are looking for the perfect dessert that everyone can share without making a mess, think about making this parfait. The fruits can be substituted as the seasons change, and it all starts with a pie crust. Here is how to make The Chew’s Blood Orange and Pomegranate Parfait Recipe.

The Chew: Graham Cracker Pie Crust Recipe

Combine four cups of chocolate graham crackers with two sticks of soft butter and a pinch of salt. Normally you would bake this at 350 F for about five minutes to form a pie crust, but you will need it for something else in this parfait dessert. Bake it, crumble it, and set it aside.

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The Chew: Blood Orange and Pomegranate Parfait Recipe with Meringue

On The Chew, Carla Hall and Daphne Oz created a Blood Orange and Pomegranate Parfait Recipe with Meringue to serve at an Oscar party or anytime.

The Chew: Blood Orange and Pomegranate Parfait Ingredients

  • 1 cup Sugar (granulated)
  • 1 1/2 tbsp Corn Starch
  • 1/4 cup Water
  • 1/3 cup Blood Orange Juice (strained)
  • 1/2 cup Lemon Juice
  • 6 Egg Yolks, beaten (reserve yolks)
  • 2 tsp Orange Zest
  • 1 stick Butter
  • Salt

Meringue Ingredients

  • 1 cup Superfine Sugar
  • 1/3 cup Water
  • 1 tbsp Lime Juice
  • 5 Egg Whites
  • 1/4 tsp Cream of Tartar
  • 2 tsp Lime Zest
  • 1 cup Pomegranate Seeds

The Chew: Blood Orange and Pomegranate Parfait Directions

  1. Mix granulated sugar with corn starch in a saucepan. Mix with water, orange juice, and lemon juice.
  2. Boil, cook and stir for one minute, until thick. Remove.
  3. Whisk juice mixture into egg yolks, stirring constantly. Return mix to saucepan.
  4. Using a wooden spoon, stir and bring to a boil, cooking for one minute.
  5. Remove from heat, adding orange zest, salt, and butter.
  6. Let mixture cool in a separate bowl. Do not stir. Chill one hour.
  7. Transfer cooled mixture into a plastic icing bag.
  8. To make the meringue, mix superfine sugar with lime juice and water.
  9. Cover to create condensation. Swirl pot to dissolve sugar.
  10. Increase heat to 235-240 F, measuring with a candy thermometer.
  11. Beat egg whites on low, using a mixer, until foamy.
  12. Add tartar sauce, blending on medium to form peaks.
  13. Add hot sugar syrup slowly to egg whites.
  14. Beat until stiff. Add lime zest. Transfer to icing bag.
  15. Serve by layering crumbled pie crust in wine glasses.
  16. Add a layer of filling, pomegranate seeds, and meringue.
  17. Continue to layer until glass is full. Top with crust crumbles or extra seeds.


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