CREAMY ORANGE AND POMEGRANATE PARFAITS

With layers of creamy orange custard, orange-infused ladyfingers and pomegranate gelatin, this parfait is perfect for a Rosh Hashanah celebration!   A sprinkling of pomegranate seeds makes Creamy Orange and Pomegranate Parfaits an extra pretty addition to any holiday meal.

 

IT ALL STARTS WITH MAKING YOUR OWN POMEGRANATE GELATIN

Pomegranate gelatin is a no-brainer to make.  Although you might find a cranberry Jello variety this time of year which can be used as a substitute in a pinch. 

Making a homemade gelatin uses a flavored liquid, usually a fruit juice as a base and plain unflavored gelatin, like Knox brand. Which by the way, is Kosher for Passover and Rosh Hashanah.  I tend to buy a large container on Amazon instead of buying the little individual packages.

I love pomegranate gelatin so much because of it’s beautiful jewel-toned color and intense fruitiness.  Set against the silky orange custard, it’s quite striking when served.

 

THE CREAMY NON-DAIRY ORANGE CUSTARD IS PERFECTLY PARVE!

There’s nothing in the instructions of making a homemade custard that is overly intimidating. But, if you don’t read through the directions before starting the recipe, you might just run afoul.  There are several different steps that need to followed exactly to achieve a perfect custard. It’s not hard, just exact.  No worries, it’s still simple to make.

Creamy Orange and Pomegranate Parfaits have a non-dairy base of almond milk, that’s infused with orange peels and vanilla bean.  This give the custard a lovely orange undertone provided by the citrus oils extracted from the fruit’s peels.

Making sure your custard can coat the back of a wooden spoon is the best way to judge when you custard is finished cooking.  After letting it cool briefly, plain gelatin is added to give the final thickness and texture to the sauce.  Don’t worry if it’s a bit thin, it will still be delicious when layered with the gelatin and ladyfinger cookies.

 

SPEAKING OF LADYFINGERS, THERE ARE PLENTY OF KOSHER CHOICES

I was pleasantly surprised by the variety of high quality ladyfingers on the market today.

This recipe uses the crisp version, not the soft, cake type that you can find in your grocer’s bakery section.  To find these in a small town like I live in wasn’t easy, so I once again turned to Amazon!

I decided to purchase a cookie that’s made in Italy, going straight to the cookie’s source country for the best choices.  This one has a lovely almond undertone and is not-too-sweet.

You can get fancy, and layer this dessert in a large trifle bowl if you wish.  In that case I’d leave the cookies whole, instead of breaking them in half as the recipe directs.

 

GILDING THE LILY WITH A KOSHER NON-DAIRY WHIPPED CREAM

If you want to go one step further, and “gild the lily” with some whipped topping, no worries, I’ve got you covered! 

Here’s my fabulous recipe for Passover Whipped Cream. It’s perfect on any dessert that you want to remain kosher for a Jewish celebration or function.

I shared this recipe during Passover when I used it to top my Bittersweet Chocolate Orange Mousse Cake with Passover Whipped Cream.

And that’s another fabulous holiday dessert that you’ll want to try too!  It’s a huge hit whenever I serve it to friends and family during the Jewish holidays.

CLICK HERE TO READ THE POST ON:

BITTERSWEET CHOCOLATE ORANGE MOUSSE CAKE WITH PASSOVER WHIPPED CREAM

 

START AHEAD, YOU’LL NEED TO WAIT FOR THINGS TO “CHILL”

While this recipe is really simple, it does have several “moving parts”.  You’ll need to time the preparation of your gelatin and orange custard to make your assembly process easier.  Just give both plenty of time to chill in the refrigerator before putting together your parfaits.

Creamy Orange and Pomegranate Parfaits make it truly worth the extra trouble of making your own pomegranate gelatin and orange custard.  I pinky swear!

YOU’LL FIND THE PRINTABLE RECIPE CARD FOR CREAMY ORANGE AND POMEGRANATE PARFAITS AT THE BOTTOM OF THIS POST

RELATED POST: TWO FABULOUS FALL ROSH HASHANAH DESSERTS

 

PRINTABLE ROSH HASHANAH DESSERT & BUFFET TENT CARDS 

Why not celebrate the New Year in style with these fabulous Pomegranate themed Dessert & Buffet Tent Cards?

I’ve already “written” in the names of two of my Rosh Hashanah desserts for you on the first page. There’s one for Pomegranate Glazed Roasted Asian Pears, and another for Creamy Orange & Pomegranate Parfait.  (click the link above for the pear recipe)

The second page has blanks to print out for each of your menu’s other dishes.  Just write in the names of rest of your Rosh Hashanah buffet’s menu,  fold them in half lengthwise, and voila!  

Won’t your Rosh Hashanah buffet look fabulous with such a posh detail like these tent cards?  

 

 

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Creamy Orange & Pomegranate Parfaits

Yield: 6-8 Servings

Prep Time: 25 minutes

Cook Time: 20 minutes

Additional Time: 4 hours

Total Time: 4 hours 45 minutes

With layers of creamy orange custard, orange-infused ladyfingers and pomegranate gelatin, this parfait is perfect for a Rosh Hashanah celebration! A sprinkling of pomegranate seeds makes them an extra pretty addition to any holiday meal.

Print

Ingredients

• POMEGRANATE GELATIN
• 3 envelopes unflavored gelatin
• 1 cup cold water
• 3 cups 100% pomegranate juice
• 1/2 cup sugar
• ORANGE CUSTARD
• 4 cups unsweetened almond milk
• 3" piece of vanilla bean, split
• 4 wide strips of orange peel (remove as much white pith as possible)
• 1 cup sugar
• 3 Tbsp. orange juice concentrate, thawed
• 2 tsp. orange zest
• 4 egg yolks, lightly beaten
• 3 Tbsp. cold water
• 2-3 envelopes unflavored gelatin
• ASSEMBLY
• 1 cup fresh pomegranate arils (seeds)
• 1/3 cup orange juice
• 12-16 ladyfinger cookies (try Vicenzi Or Oberlander's)

Instructions

POMEGRANATE GELATIN

1. In a large saucepan, sprinkle gelatin over cold water; let stand until softened, about 5 minutes. Place the saucepan over medium heat, stirring occasionally, until the gelatin is completely dissolved. Remove from heat and pour into a large glass bowl.
2. Add sugar and stir until completely dissolved. Pour in pomegranate juice and continue stirring until mixture is translucent and well combined.
3. Pour gelatin into a square 8"x"8" pan and refrigerate until set. (about 3-4 hours)

CUSTARD

1. In a large saucepan, add the almond milk, vanilla bean and orange peel, squeezing each peel, face up, to release oils before adding. Place over medium heat until bubbles begin to form along the edges of the milk's surface.
2. While milk is heating, combine eggs, and sugar, beating until pale yellow. Then add the salt, orange juice concentrate and zest to the mixture and stir to combine.
3. Remove vanilla bean and orange peel from milk and discard. Let milk cool for 1 minute. Slowly add 1/2 cup of the milk to the egg mixture, beating constantly. Slowly add remaining milk, while stirring until it's completely incorporated.
4. Return mixture to the stovetop and cook over medium-low heat until it begins to thicken and coats the back of a wooden spoon. (don't let the mixture come to a boil)
5. Remove mixture from heat and let cool for 10 minutes. Add gelatin to the cold water and let bloom for 5 minutes. Add gelatin to the cooled custard and beat to combine well.
6. Place custard in a large bowl, cover and chill at least 3 hours, or until ready to assemble parfaits.

ASSEMBLY

1. Break or cut ladyfingers in half and sprinkle with the orange juice. Remove pomegranate gelatin from refrigerator and cut into squares if desired. In 6-8 dessert bowls, layer the orange custard, ladyfingers, gelatin, pomegranate ariels and repeat, ending with pomegrante seeds on top.
2. Garnish with non-dairy Passover Whipped Cream if desired.

Notes

RECIPE FOR KOSHER NON-DAIRY PASSOVER WHIPPED CREAM IN THIS RECIPE'S POST.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 447Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 150mgSodium 87mgCarbohydrates 86gFiber 4gSugar 63gProtein 11g

Calorie and fat counts will vary with portion sizes and brand of ladyfingers used.

UPDATED 8/20/21