Pomegranate Chiffon Filling

Preparation info

  • Difficulty


  • Makes

    3½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


heavy cream, cold ½ cup (118 ml) 4.1 ounces 116 grams
100% pure pomegranate juice, preferably POM Wonderful (see Note) cups (355 ml) 13.5 ounces 382 grams
powdered gelatin teaspoons . 7.5 grams
sugar ¾ cup plus 2 tablespoons, divided 6.2 ounces 175 grams
lemon juice, freshly squeezed 1 teaspoon (5 ml) . 5 grams
2 egg whites ¼ cup (59 ml) 2 ounces 60 grams
cream of tartar ¼ teaspoon . .


Into a medium bowl, pour the cream and refrigerate it for at least 15 minutes. (Chill a handheld mixer’s beaters alongside the bowl.)

In a medium saucepan, pour the pomegranate juice and sprinkle the gelatin on top. Swirl the mixture gently to moisten the gelatin and let it sit for 5 minutes. (If it will sit longer, cover it to prevent evaporation.) Add ½ cup plus 2 tablespoons/4.4 ounces/125 grams of the sugar and stir until moistened. Heat the mixture over medium heat, stirring constantly, until it reaches the boiling point (190°F/88°C). Bubbles will begin to appear on the surface. Remove it from the heat and pour it into a large bowl. Stir in the lemon juice.

Let it cool until no longer hot, about 20 minutes, and then set it in the refrigerator. Stir every 15 minutes just until it begins to thicken, about 45 minutes. (The thickened mixture will jiggle slightly when stirred gently with a spatula. If it becomes solid, briefly set it over a bowl of hot water, stirring gently, to soften it slightly.)