POMEGRANATE MOUSSE
Pomegranate Mousse is an easy, creamy, delectable dessert. Simple and yet the light pink makes it an attractive dessert. Ideal for parties, for Valentine's Day celebration or just simply to indulge in.
Ingredients
- 1 cup pomegranate juice
- 1 cup whipping cream
- 2-3 tbsp powdered sugar
- 1½ tsp vege -gel
FOR THE TOPPING:
- 2 tbsp pomegranate arils
- 2 tbsp pistachio chopped
Instructions
- Allow the vege-gel to bloom in ¼ cup of the pomegranate juice for 10 minutes.
- In the meantime add the whipping cream and sugar in a mixing bowl.
- Whisk the cream to a soft peak consistency.
- Heat the vege-gel mixture in the microwave oven for 30 seconds.
- Alternately, you can place the bowl over hot water and stir to melt the vege-gel.
- Add the vege-gel mixture to the remaining pomegranate juice.
- Mix well.
- Add the juice mixture to the whipped cream.
- Whisk to mix.
- Pour or spoon the mousse mixture into 4 serving bowls or glasses.
- Cover them with some cling film.
- Put them in the fridge for 3-4 hours or overnight. I prefer to allow it to set overnight.
- Garnish the pomegranate mousse with some pomegranate arils and chopped pistachio.
- Serve immediately.
Notes
If you don't have veg- gel replace it with normal gelatine. Same measurement.
If you want to use agar agar then use 1½ tsp powdered version. However, to activate it you need to heat the juice, add the agar agar and stir till it melts. Allow the juice to cool down a bit before adding to the whipped cream.
I sometimes replace whipped cream with coconut cream.
Add a topping of your choice.
If you want to add a jelly/jello layer, allow the mousse to set before adding the jelly liquid. Also make sure it is not hot.
If you want to use agar agar then use 1½ tsp powdered version. However, to activate it you need to heat the juice, add the agar agar and stir till it melts. Allow the juice to cool down a bit before adding to the whipped cream.
I sometimes replace whipped cream with coconut cream.
Add a topping of your choice.
If you want to add a jelly/jello layer, allow the mousse to set before adding the jelly liquid. Also make sure it is not hot.