Pomegranate Mousse

Recipe from Anastacia Brown

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Cooking time: 20 min

Servings 6

If you've been looking for an easy and delicious dessert, then look no further than this Pomegranate Mousse. This decadent and creamy mousse is sure to be a crowd-pleaser and will have your guests asking for seconds. Get ready to whip up this easy and delicious treat that everyone will love!

Mascarpone

8,8 oz.
Honey

1 tsp.
Pomegranate juice

3,4 fl.oz.
Eggs

3 pcs.
Sugar

1,7 oz.
Pomegranate seeds

3,5 oz.

Calories

250 kcal
Protein

4 g
Fat

17 g
Carbohydrates

20 g

Mix the mascarpone and honey together in a large bowl until blended. Gradually pour in the pomegranate juice and stir until it reaches a smooth consistency.
In a different bowl, beat the egg whites until they are stiff, then slowly incorporate the sugar while continuing whisking.
How do you remove the seeds from a pomegranate? Begin by rolling the fruit to make the seeds easier to remove. Make a shallow cut around the middle and then gently pull the halves apart. Be careful not to cut into the seeds while doing so. Place each half over a bowl, seeds facing downward, and lightly tap the skin with a wooden spoon, pressing lightly to release the seeds.
Gently stir in a quarter of the egg whites to the mascarpone mixture to make it airy, then incorporate the remaining whites. Carefully fold in two thirds of the pomegranate seeds. Divide the mixture evenly into six serving glasses and place in the refrigerator for 1-2 hours. Sprinkle the remaining pomegranate seeds on top before serving.

This mousse can be prepared up to 24 hours before serving. Garnish with pomegranate seeds right before consumption.
When selecting a pomegranate, make sure to select one that is firm and dense for its size; avoid any with cracks or blemishes.