Description

This elegant Pomegranate Mousse Dome features a light and airy texture infused with the bright, tangy flavor of pomegranate juice. Perfect as a refreshing dessert, it combines whipped cream, egg whites, and gelatin to achieve a delicate mousse that sets beautifully in a dome mold. With its vibrant color and smooth taste, it makes for a stunning centerpiece dessert for any occasion.

Ingredients

Scale

Pomegranate Mixture

1 cup pomegranate juice
1/2 cup sugar
1 tablespoon gelatin
1/4 cup cold water

Mousse Base

2 cups heavy cream
3 large egg whites
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare Pomegranate Syrup: In a saucepan over medium heat, combine the pomegranate juice and sugar. Stir consistently until the sugar fully dissolves and the mixture is heated through but not boiling.
Bloom and Dissolve Gelatin: Sprinkle the gelatin over cold water in a small bowl and let it stand for 5 minutes to bloom. Then, gently heat the gelatin mixture until it is completely dissolved without boiling.
Combine Gelatin and Pomegranate: Stir the dissolved gelatin into the warm pomegranate syrup until fully incorporated and smooth.
Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form, then set aside carefully to maintain volume.
Beat Egg Whites: In another clean bowl, beat the egg whites until stiff, glossy peaks form, ensuring the whites hold their shape firmly.
Mix the Mousse: Gently fold the pomegranate mixture into the whipped cream to blend flavors without deflating the cream. Then, carefully fold in the beaten egg whites to keep the mousse light and airy.
Set the Mousse: Pour the combined mousse into a dome-shaped mold. Refrigerate for about 4 hours or until completely set and firm to the touch.
Unmold and Serve: Once set, gently unmold the mousse dome onto a serving plate and serve chilled for optimal texture and flavor.

Notes

Ensure the gelatin is fully dissolved to prevent lumps in the mousse.
Use fresh egg whites at room temperature for better volume when whipped.
Be gentle when folding ingredients to maintain the mousse’s light texture.
If pomegranate juice is unavailable, substitute with a similar tart fruit juice but adjust sugar to taste.
For an alcohol twist, a splash of pomegranate liqueur can be added to the pomegranate mixture before adding gelatin.