Pomegranate & White Chocolate Mousse

Name: Pomegranate & White Chocolate Mousse
Prep time: 20 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Ingredients: 350 ml pomegranate juice freshly squeezed or store-bought; 4 gelatine sheets or use 15 ml gelatine powder and 40 ml cold water; 400 ml cream; 30 ml castor sugar; 100 g white chocolate, chopped; 5 ml vanilla extract; Pomegranate seeds for serving; Fresh mint to garnish

Servings: 6 Total Time: 30 mins Difficulty: Beginner

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Pomegranate & White Chocolate Mousse

Indulge in this elegant Pomegranate and White Chocolate Mousse. The recipe features a light and airy white chocolate mousse infused with tart pomegranate juice, topped with a vibrant pomegranate jelly. Garnished with fresh mint and pomegranate seeds, it's a refreshing and visually stunning dessert perfect for any occasion.

Prep Time 20 mins Cook Time 5 mins Rest Time 5 mins Total Time 30 mins Difficulty: Beginner Servings: 6 Best Season: Summer

Ingredients

350 ml pomegranate juice freshly squeezed or store-bought
4 gelatine sheets or use 15 ml gelatine powder and 40 ml cold water
400 ml cream
30 ml castor sugar
100 g white chocolate, chopped
5 ml vanilla extract
Pomegranate seeds for serving
Fresh mint to garnish

Method

Soak the gelatine sheets in cold water OR if using gelatine powder – combine the gelatine powder with the cold water and let it sit for 5-10 minutes (to bloom).
Heat 250 ml of the pomegranate juice until warm (not boiling). Remove the gelatine sheets from the water and add them to the warm pomegranate juice, stir to dissolve the gelatine. If using gelatine powder, add the bloomed gelatine to the warm pomegranate juice and stir to dissolve.
Cool the mixture to room temperature.
Heat the remaining 100 ml of the pomegranate juice with the chopped white chocolate in a small saucepan and stir on very low heat to dissolve the chocolate. Stir continuously until the chocolate has melted. Remove from the heat and allow to cool to room temperature.
In a large mixing bowl, whip the cream until it starts to thicken. Gradually beat in the cooled white chocolate and pomegranate juice mixture and continue whipping until stiff peaks form. Add the vanilla extract.
Spoon the mousse into 6 individual serving glasses and refrigerate.
Once firmly set, gently pour the pomegranate juice and gelatine mixture evenly over the mousse in the 6 serving glasses. Return to the fridge until set. (Note: If pomegranate juice starts to set before the last step – reheat briefly).
Top with pomegranate seeds and garnish with fresh mint.

Keywords: Pomegranate, White Chocolate, Mousse