Pomegranate Pastry Cream?

[M. Lucia]

I was thinking up ideas for a holiday dessert, and I love macaroons and dacquoise, so I thought what about a pistachio-pomegranate dacquoise.

I want it to be red and green for the holidays. My first thought was:

pistachio meringue

pomegranate pastry cream

drizzle of white chocolate and sprinkle of pom seeds and pistachios

repeat layers

But then, can you make a pom. pastry cream? Obviously pomegranate juice would thin it out too much, and pom. molasses might be too strong. Hmmm...

So my second thought was:

pistachio meringue, pomegranate jelly, white chocolate or cream cheese pastry cream, sprinkles of nuts and pom. seeds.

That still keeps the holiday colors, but I am sort of attached to the idea of some sort of red cream.

Anyway, if anyone has any advice on how to construct this dessert, or any of it's components, I could use some advice and suggestions. Many thanks!

[xdrixn]

why don't you reduce the pom juice first.

[dejaq]

some other suggestions:

a pistachio financier

a Pomegranate curd (which could be morphed into a chiboust) or compound mousse

a pistachio gerbet macaroon

I like the Pomegranate gelee idea.

Michael

[tan319]

Maybe use a pomegranate syrup?

Available at Middle Easten/World Markets.

[Abra]

I love the idea of pomegranate curd! In fact, I want to make some right now. Any suggestions as to proportions gratefully accepted.

[aguynamedrobert]

You could try to replace some of the milk with pomegranate juice or puree...that would keep the liquid the same and add the flavor you want to it....

Good Luck

[M. Lucia]

Thanks for the suggestions, I, too, am suddenly enamoured by the idea of pom. curd!

For the dacquoise, I think doing both the curd and a pastry cream would be too soft. So I could do pistachio meringue, pom curd, with white chocolate shavings, etc. Or, pistachio meringue, pom jelly, and this good cream cheese pastry cream I make. Will mull it over, in the meantime, keep the ideas coming!

[tino27]

I did a pistachio creme anglaise for a dinner party a while back as an accompanying sauce that turned out marvelously. It was a light green color and had the pistachio essence in it. IIRC, I ended up adding homemade pistachio butter to the egg/sugar base of the creme anglaise until it was the right color/flavor.