Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pomegranate Fool with Coffee Bits

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pomegranate Fool with Coffee Bits

    This is a simple dessert but it needs a little time in the fridge to set. It's an ideal choice for entertaining and the coffee bits make the perfect partner.

    • Preparation time: 20 minutes, plus setting time
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    • 850ml double cream
    • 250g caster sugar
    • Juice of 3 lemons
    • 2 pomegranates
    • The coffee bits
    • 75g caster sugar
    • 125g unsalted butter, at room temperature
    • 1 medium egg yolk
    • 2 tsp Camp Coffee Essence
    • 1 tbsp milk
    • 225g plain flour
    • ½ tsp baking powder
    • Waitrose Channel Island Extra Thick Cream, to serve


    1. Place the cream and sugar in a pan and bring to the boil. Stir in the lemon juice and cool for 5 minutes. Score a cross through the skin of the pomegranates then peel back to reveal the seeds. Lift the seeds away from the membrane - you may find this easier to do in a bowl of cold water as it helps soften the pith.
    2. Discard the skin, pith and membrane and place the seeds in a bowl.
    3. Stir three-quarters of the seeds into the cream then pour the mixture into six glasses and leave to set.
    4. For the biscuits, preheat the oven to 180°C, gas mark 4. Whisk together the butter and sugar until pale and fluffy. Stir in the egg yolk, coffee essence and milk. Sift the flour and baking powder over the top and stir together well.
    5. Spoon 24 teasponfuls of the mixture onto a lined baking sheet and bake for 12-15 minutes until set and golden. Allow to cool for a few minutes then transfer to a wire rack and leave to cool completely.
    6. Top each fool with a spoonful of extra thick cream and a sprinkling of the remaining pomegranate seeds. Serve with a few coffee bites on the side.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars