A juicy burst of pomegranate makes these sweet vegan parfaits a real treat.

sweet_parfait

You’ll need 6 small glasses (about 120 ml) for this recipe.

Serves: 6

Ingredients

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What to do

  • 1. To juice the pomegranate cut it in half around its equator. Squeeze each half into a bowl. Tap the bottom of the pomegranate with a spoon to expel all the seeds into the bowl, removing any pith or flesh that may have fallen in. Strain the juice into a saucepan. Transfer the seeds to a sealed container and place in the fridge.

  • 2. Add the sugar and 180 ml (¾ cup) of water to the pomegranate juice.

  • 3. Heat the saucepan over a medium–high heat until the sugar dissolves.

  • 4. Add the cornflour and salt and stir continuously until the liquid reaches a high simmer. Reduce the heat to low and cook, still stirring, for 30–60 seconds longer until the liquid is very thick. Set aside to cool.

  • 5. Place the strawberries and tofu in a food processer and process until smooth. Add the cooled pomegranate syrup and blend until creamy.

  • 6. Divide the crushed pistachios between the 6 glasses. Spoon the parfait mixture into each glass and refrigerate for 8 hours or overnight.

  • 7. When ready to serve, top each parfait with whole pistachios and pomegranate seeds.

  • Recipe from Suzy Spoon’s Vegetarian Kitchen, available now from Pan Macmillan.

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