Description
A light and airy Pomegranate Mousse Dome that beautifully combines the tartness of pomegranate juice with creamy whipped cream and fluffy egg whites. This elegant dessert sets into a delicate dome shape, perfect for special occasions or refreshing summer treats.
Ingredients
Scale
Main Ingredients
- 1 cup pomegranate juice
- 1/2 cup sugar
- 2 cups heavy cream
- 3 large egg whites
- 1 tablespoon gelatin
- 1/4 cup cold water
- 1 teaspoon vanilla extract
Instructions
- Prepare Pomegranate Syrup: In a saucepan, combine pomegranate juice and sugar over medium heat, stirring continuously until the sugar fully dissolves and the mixture is warm.
- Bloom and Dissolve Gelatin: Sprinkle gelatin over cold water in a small bowl and allow it to bloom for 5 minutes. Then gently heat the gelatin until it completely dissolves without boiling.
- Combine Gelatin and Juice: Stir the dissolved gelatin mixture into the warm pomegranate syrup until fully integrated.
- Whip Cream: In a separate chilled bowl, whip the heavy cream until soft peaks form and set aside carefully to avoid over-whipping.
- Beat Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form, ensuring a light and airy texture.
- Fold Mixtures: Gently fold the pomegranate gelatin mixture into the whipped cream, mixing evenly, then carefully fold in the stiff egg whites to maintain the mousse’s fluffiness.
- Mold and Chill: Pour the mousse mixture into a dome-shaped mold and refrigerate for about 4 hours until set firmly.
- Unmold and Serve: Once fully set, carefully unmold the mousse dome and serve chilled for a refreshing, elegant dessert.
Notes
- Make sure the gelatin is fully dissolved to avoid lumps in the mousse.
- Use fresh, cold heavy cream for the best whipping results.
- Be gentle when folding to maintain the mousse’s airy texture.
- If a dome mold is unavailable, use any round mold or bowl lined with plastic wrap for easy unmolding.
- For added flavor, garnish with pomegranate seeds or mint leaves before serving.
