POM Semifreddo

Semifreddo:

Whip heavy cream to stiff peaks; refrigerate. Combine eggs, yolks and sugar in a bowl and whisk. Place bowl over a pot of boiling water; whisk for 5 to 6 minutes until thick. Remove from heat and whisk until cool and smooth. Combine egg mixture with cream and fold. Stir in pomegranate juice. Pour half in desired vessel. Sprinkle with arils. Pour on the rest, and freeze overnight.

Syrup:

Heat sugar and water until dissolved. Bring to boil; reduce heat and simmer 2 to 3 minutes. Remove from heat and cool. Add arils and pomegranate juice; stir until combined.

Serving:

Dip vessel in hot water and place on serving platter. Pour syrup and serve immediately. Organic eggs are generally paler than regular eggs, which helps give a semifreddo its creamy color.