291. pomegranate mousse

June 20, 2013mayurisjikoni
Blog post

a pink treat

I got tempted to buy some pomegranate last week but they were not sweet and the inner part of all those nice dark red pearls was a bit hard. Hubby dear refused to have it with his cereal in the mornings as he said the hard bit was getting stuck in between his teeth. So there was no question of using it up in salads too. I juiced the seeds thinking that I will mix it with something else to make a nice smoothie. The smoothie never happened but instead I made a nice refreshing mousse. So when will I get another batch of sour and hard pomegranates? An excellent dessert for pure vegetarians as I have used agar agar instead of gelatine. If you get the pale pink variety, then the mousse turns out a very pale colour, almost colorless. To add more appeal, add a tbsp of rose syrup to it to get the light pink colour and a slightly different taste. I prefer using the dabur rose syrup as it has a rose flavour and is not just sugar and colour like the local variety we get here. However, for this recipe I didn’t need to use any rose syrup as the pomegranate was deep red. 
Pomegranate is one of the oldest fruits known to mankind and originates from Persia. It is packed with antioxidants and is a symbol of health, fertility and eternal life.Pomegranates contain a high level of flavonoids and polyphenols offering protection from heart diseases and cancer. 

Makes 4

1 cup fresh pomegranate juice
1 cup coconut milk
¼ cup powdered sugar
2 tbsp agar agar flakes
1 tsp vanilla extract
¼ cup milk

  1. I put about a cupful of the pomegranate seeds in a blender with about a ¼ cup water. Whizzed it and sieved it to get some fresh juice. 
  2. Soak the agar agar flakes in the milk for 10 to 15 minutes.
  3. Heat the agar agar mixture over low heat. Stir it continuously till the agar agar dissolves. 
  4. Pour the coconut milk into a deep container. Add the juice,sugar and vanilla extract. Whisk it with a hand blender till its a bit frothy.
  5. Add the dissolved agar agar mixture to the coconut mixture. Blend it well.
  6. Pour the mixture into 4 cups, bowls, glasses or containers of your choice. 
  7. Let it set overnight in the fridge.
  8. Serve with some pomegranate seeds, whipped fresh cream or a fruit of your choice.
  • Use fresh whipping cream or thick hung yogurt instead of coconut milk.
  • Using coconut milk made the dessert very light and refreshing.
  • If you add rose syrup to the coconut milk, reduce the amount of sugar used and don’t add the vanilla extract.
  • 1 tsp agar agar powder is equal to 1 tbsp of agar agar flakes.
  • Rule of the thumb is that 1 tsp of agar agar powder (1 tbsp agar agar flakes) sets one cup of liquid.
  • Don’t let the dissolved agar agar set. Add it to the coconut mixture while it is still hot.

sending this recipe for the following events:


zesty south indian kitchen


You may want to check out the following :

passion fruit cheesecake
mango mousse




  • Beulah Arun

    June 4, 2014 at 6:02 pm

    Looks yummy! I'm delighted that you shared it with Favorite Recipes event.

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