Pomegranate Mousse Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 packages gelatin (1 1/2 tablespoons)
2/3 cup water
3 pomegranates, large
1 cup sugar
1 lemon, large
3 egg whites
1 cup heavy cream
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Directions: |
Directions:Sprinkle gelatin over water in small saucepan. Cut pomegranates in half and squeeze 5 of the halves as you would an orange to make 1 cup of juice. Reserve the last half. Pour pomegranate juice and sugar into saucepan with gelatin and place over low hear, stirring constantly, only until gelatin and sugar have dissolves. Cool slightly. Add grated rind and juice of lemon. Chill until thickened, but not set. Beat egg whites until stiff and whip cream. Remove pomegranate mixture from refrigerator and beat until frothy. Fold in egg whites and 3/4 of whipped cream. Pour into large serving dish or individual sherbet glasses and chill until set. Decorate with remaining whipped cream and with seeds gently spoon out of remaining pomegranate half.
NOTE: Leftover egg yokes could be used to make custard sauce to serve with the mousse instead of whipped cream. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:about 1/2 hour not counting time to set. |
Personal
Notes: |
Personal
Notes: I have traditionally made this for Thanksgiving, preparing the night before and serving as a side dish. It's a beautiful color, so serve in a clear dish if possible.
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