Mix gelatin and sugar in a heavy saucepan; reserve. Whisk egg yolks and water together; stir into gelatin mixture. Cook over medium-low heat (do not boil), stirring constantly until gelatin and sugar dissolve, about 5 minutes. Remove from heat; stir in pomegranate and lemon juice. Refrigerate pomegranate mixture, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 2-1/2 hours.

When pomegranate mixture is ready, beat egg whites until stiff but not dry; thoroughly fold into pomegranate mixture. Reserve. Beat cream until soft peaks form; carefully fold into pomegranate mixture. Divide mixture among 6, 8 oz. parfait glasses; chill at least 4 hours. To serve garnish each parfait with a dollop of whipped cream; sprinkle with chopped nuts and pomegranate seeds.

Source: California Pomegranates