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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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