Pomegranate parfait

1 tablespoon unflavored gelatin
1 cup sugar
3 eggs, separated
¾ cup water
1 cup pomegranate juice
2 tablespoons lemon juice
1 cup whipping cream
for garnish - whipped cream, macadamia nuts, pomegranate seeds

Mix gelatin and sugar in a heavy saucepan and set aside. Whisk egg yolks and water together; stir in the gelatin mixture. Cook over a medium-low heat for about 5 minutes (do not boil), stirring constantly until gelatin and sugar dissolve. Remove from heat and stir in pomegranate and lemon juice. Mix well and refrigerate for 2-2.5 hours.

Beat egg whites until stiff but not dry and thoroughly fold into the pomegranate mixture. Beat cream until soft peaks form and fold into the pomegranate mixture. Divide into 6 glasses and chill for at least 4 hours. Upon serving, top with whipped cream and sprinkle nuts and seeds on top.

Note for vegetarians: This contains gelatin, but there are vegetarian alternatives out there.