Unique And Delicious, Try A Pomegranate-Lemon IceBox Cake
Are you guys familiar with POM Wonderful? Sure you are! I was familiar with their pomegranate juice because I have purchased it for myself, and my family actually buys it for my 85-year-old granny to drink because of its wonderful antioxidant qualities. Check out pomwonderful.com for more nutritional information and scientific research. I felt very fortunate when they sent me bottles of their juice to work with and really wanted to create something fun. When you taste POM you immediately taste how tart it is and it has a slight bitterness that follows because that’s what pomegranates naturally taste like. Wanting to work with the tartness and hide the bitterness, I thought that a POM-lemon icebox cake might do the trick.
I’ve never had a POM-lemon icebox cake before, nor did I have a recipe for one and had to figure one out, but I have to say that if you love desserts like lemon meringue pie, you will LOVE this. I was shocked by the results because I’m not a chef and I was just crossing my fingers that this made-up recipe would work.
1 pint of heavy whipping cream
1/2 pint of heavy whipping cream
1 pat of butter (I don’t know if you really need this, but I used it)
24 oz. Of POM Wonderful pomegranate juice
3/4 cup of white sugar
1/4 cup of confectioner’s sugar
1 box of Nilla vanilla wafers
Boil all of the POM Wonderful juice with the sugar and butter (I was hoping that this might help with the bitterness, the end result wasn’t bitter, but I’m not positive if it was because of the butter or the sugar) until it reduces to a little less than half of the amount. Let it cool down and then chill it in the freezer or fridge.
While that mixture is boiling and chilling, whip up the half pint of heavy cream and the confectioner’s sugar into whipped cream. Fold in the juice of one lemon (don’t just pour in all the juice at once, just drizzle it and fold it in). Then fold in the zest of 2 lemons. Pop it into the fridge to chill.
Now take the pint of heavy cream and whip that up. Once the Pom juice mixture has chilled, drizzle a little bit onto the cream and fold in. Keep repeating this until all of the juice mixture is gone.
Take the container that you want the cake to be set up in. Line the bottoms with as many wafers that fit and then pour an inch layer of the POM whipped cream over it. Put another layer of wafers over that and another layer of POM whipped cream. Keep repeating until all of the POM whipped cream is gone, or just stop when you only have an inch left till the top of the container. When you are done with that, you want to top everything off with your lemon whipped cream. For a nice accent, sprinkle the zest of one lemon on that.
DO NOT EAT THIS RIGHT AWAY. You want part of the cream to be soaked into the cookies so that it turns cake-like. Pop it into the fridge and wait a few hours to eat it, or if you have time, it’s even better if you wait until the next day.
Thank you again POM Wonderful for providing the free juice so that I could create this!
See below if you want visual instructions.