Pomegranate mousse
Thisegg and gluten-free pomegranate mousseis super easy to make – ideal for summer garden parties or for special anniversaries throughout the year. For a vegan version you can use coconut cream or vegan double cream (but these are more difficult to whip so you’ll end up with a creamy texture rather than a mousse).
Ingredients
Method
- Cut the pomegranates in half, squeeze it into a bowl, then remove the seeds. Discard any pith. Set 2 Tbsp seeds aside.
- Place the rest of the seeds and juice in a food processor and blitz until you get a purée. Strain it through a sieve, pressing the pulp with a spoon.
- Put the strained pomegranate liquid in a saucepan with the cream and sugar. Add the lemon zest and juice too.
- Bring to a boil, then reduce the heat and simmer gently for 5 minutes.
- Let it cool. Using an electric whisk, whip it until light and fluffy.
- Spoon the mousse into two glasses and chill for a few hours or until set. Alternatively, put in into the freezer for about an hour.
- Scatter the reserved pomegranate seeds on top just before serving.