Name: Pomegranate mousse
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 pomegranates; ½ lemon, zest and juice; 50g brown sugar; 250 ml double cream

Pomegranate mousse

6 Jun 2021

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This egg and gluten-free pomegranate mousse is 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

2 pomegranates
½ lemon, zest and juice
50g brown sugar
250 ml double cream

Instructions

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.