Ingredients
Scale
- 1 cup pomegranate juice
- 1/2 cup sugar
- 1 tablespoon gelatin
- 1 1/2 cups heavy cream
- 2 egg whites
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine pomegranate juice and sugar. Heat until sugar is dissolved.
- Sprinkle gelatin over the mixture and stir until dissolved. Remove from heat.
- In a separate bowl, whip the cream until stiff peaks form.
- In another bowl, beat egg whites until soft peaks form, then slowly add sugar and beat until stiff peaks form.
- Gently fold the gelatin mixture into the whipped cream, then fold in the egg whites.
- Pour the mixture into molds and refrigerate for at least 4 hours or until set.
- Unmold the mousse and serve with extra pomegranate seeds on top.
Notes
- For best results, use fresh pomegranate juice.
- You can garnish with mint leaves for added color.
- Ensure the gelatin is completely dissolved to avoid lumps in the mousse.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 dome
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg