Serves
6
Make the most of pomegranates when in season! They have so much eye-appeal and are very rich in vitamins. Substitute with granadilla when out of season.
Recipe Category
Products in this recipe
You will need
1 cup (250 ml) pomegranate juice (you will need ± 2 pomegranates squeezed)*
1 T (15 ml) fresh lemon juice
1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake
2 cups (500 ml) fresh cream
1 pomegranate, pipped
Method
Pour the pomegranate and lemon juices into a medium mixing bowl.
Add the Cheesecake Dry Mix and beat until smooth. Leave on one side.
Whip the cream, using the same (unwashed) beaters.
When the cream is holding its shape, fold the Cheesecake Mix into the whipped cream.
Pour into a lined loaf pan. Set overnight in the freezer.
*Some supermarkets sell pomegranate juice.
To Serve
Scoop out ice cream balls.
Top with an avalanche of pomegranate pearls.
You will need
Fold pomegranate mixture into cream
Squeeze pomegranate juice by hand or use a juicer
Top, tail, cut through skin and peel
Release pomegranate pearls
Related Recipes
