Pomegranate mousse

Pomegranate mousse
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 2:30 Total Time

Ingredients

Add all
  • 1 1/2 cups
    (375 mL)

    peeled and deseeded pomegranate

  • 1/3 cup
    (80 mL)

    sugar

  • 1/4 cup
    (60 mL)

    water

  • 1/4 oz
    (7 g)

    plain gelatine

  • 2

    egg whites

  • 1/4 cup
    (60 mL)

    sugar

  • 1 cup
    (250 mL)

    35% whipping cream

  • 1/2 tsp.
    (2 mL)

    lemon zest

  • 2 tsp.
    (10 mL)

    mint leaf

  • fresh strawberries for garnish

Preparation

In a small saucepan, mix the sugar, water and arils.

Bring to a boil and simmer for 5 minutes. Reduce to a purée, strain, add the dissolved gelatine (follow the package instructions) and set aside.

Meanwhile, beat the egg whites stiffly with the sugar. Set aside.

In another bowl, beat the whipping cream stiffly. Add the pomegranate coulis, lemon zest and mint.

Beat again to make the mixture stiff. Gently fold the egg whites into the whipped cream.

Pour the mousse into the dessert goblets. Refrigerate at least 2 hours before serving.

Garnish each mousse with some pomegranate seeds, strawberries and mint leaves.

Source: Metro