The only dessert of the challenge was made by Chris Parsons of Steel & Rye in Milton. His fool, a cream-based confection typically mixed with pureed fruit, was mixed with sweetened pomegranate syrup and topped with crumbled homemade graham crackers and pomegranate seeds. This version uses commercial pomegranate juice and store-bought grahams. Although the flavor and texture of the dessert is light and airy, a little goes a long way; be judicious when serving.
|8||ounces pomegranate juice|
|Grated rind of 1 orange|
|Juice of ½ orange|
|2||cups heavy cream|
|Seeds of 1 pomegranate|
|5||graham crackers, crushed|
1. Have on hand 10 small bowls (½ cup each).
2. In a saucepan, combine the pomegranate juice, sugar, orange rind and juice. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 15 minutes; cool.
3. In an electric mixer, blend the mascarpone and cream. Drizzle in the syrup and continue beating until it holds soft peaks.
4. Spoon the fool into the bowls and garnish with fresh pomegranate seeds and graham crackers.
Adapted from Chris Parsons