A bright coloured dessert for celebrating the New Year. Whipped cream and angel food cake provide a visual contrast and taste complement for the pomegranate.
- I started with a pack mix cake - because it's easy, and making one from scratch requires a dozen egg whites. Once the cake cools, remove the crust.
- Make a simple sauce of sugar, a small bit of cornstarch and pomegranate juice. Bring to a boil, but remove from heat promptly.
- Whip the cream with a bit of sugar, vanilla bean and a few drops of Fiori di Sicilia.
- Extract the pomegranate arils and the zest of lemon (and/or orange, tangerine, lime).
- Add a bit of sauce to the glass and pile in the cream, cake and fruit.
For a richer dessert, use a chocolate sauce (melted chocolate and cream - or non-dairy milk).
