Pomegranate Chiffon Filling

Name: Pomegranate Chiffon Filling
Yield: Makes 3½ cups/23.4 ounces/664 grams
Ingredients: heavy cream; lemon juice; sugar; powdered gelatin; 100% pure pomegranate juice; cream of tartar; egg whites

Preparation info

Makes
3½ cups

Difficulty
Easy

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

About

Ingredients

	VOLUME	WEIGHT
heavy cream, cold

Dessert

Method

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.) A