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POMEGRANATE MOUSSE

POMEGRANATE MOUSSE

Whip up a delightful and refreshing Pomegranate Mousse! The tart-sweet flavor of pomegranate, a creamy base, and a fluffy texture come together for a quick and easy dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Servings 4 Servings
Calories 380 kcal

Ingredients
  

  • 1/4 oz plain powdered gelatin and 2 Tbsp cold water
  • 1.5 cups pomegranate arils, the seeds with any extra juice*
  • 1/3 cup sugar
  • 1/4 cup water
  • 1 tsp lemon zest
  • 2 egg whites
  • 1/4 cup sugar
  • 1 cup whipping cream
  • A handful of arils, or strawberries to garnish

Instructions
 

  • Place gelatin in a small dish with cold water and allow to bloom for 5-10 minutes. Place the dish of bloomed gelatin in a water bath of hot water and stir until dissolved (check by running some mixture between your fingers). Alternatively you can place the bloomed gelatin in the microwave and heat for about 10-15 seconds on high, then stir to dissolve fully. Ensure you don’t let it boil.
  • In a small saucepan, mix the arils (plus any juice) sugar and water as well as the lemon zest. Bring to a boil and simmer for about 10 minutes – gently mash the arils with a potato masher while they’re simmering to release the juice. When the liquid has reduced by about half and starts to become syrupy, strain it into a bowl. Add the dissolved gelatin and stir well to combine. Put aside to cool.
  • Beat the egg whites with the second measure of sugar until stiff. Set aside
  • In another bowl, beat or whisk the whipping cream until it has soft peaks. Add the pomegranate syrup and whisk until incorporated and the mixture is stiff (but don’t overdo the whisking or you’ll curdle the cream). If you wish your mousse to be more pink than it is, add in a few drops of red food colouring at this point.
  • Gently fold the egg whites into the cream/syrup mixture.
  • Dollop the mousse into dessert dishes and refrigerate at least 2 hours before serving.
  • Garnish each mousse with some pomegranate arils or strawberries.

Notes

*To extract the arils from the pomegranate, slice the fruit in half through the middle (as you would an orange). Then, taking one half and holding it cut-side down over a high sided bowl, take a heavy metal spoon (or similar) and whack the side of the fruit a few times to release the arils. Work your way around the fruit until most of the arils have been released. For any stubborn pockets of arils, simply take the fruit and turn it inside out, fishing out the remaining arils.

Nutrition

Calories: 380kcalCarbohydrates: 42gProtein: 6gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 47mgPotassium: 228mgFiber: 3gSugar: 39gVitamin A: 875IUVitamin C: 7mgCalcium: 49mgIron: 0.3mg
Keyword Mousse, Pomegranate Mousse
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