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350 ml pomegranate juice (freshly squeezed or store-bought)
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4 gelatine sheets (OR use 15 ml gelatine powder and 40 ml cold water)
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400 ml cream
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30 ml castor sugar
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100 g white chocolate, chopped
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5 ml vanilla extract
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pomegranate seeds for serving
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fresh mint to garnish
Serves 6
- 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 till warm (not boiling). Remove the gelatine sheets from the water and add it 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 all the time 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 it is firmly set, pour the pomegranate juice and gelatine mixture gently over the mousse – divide it evenly between the 6 serving glasses. Return to 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.
