Delicious and easy recipe for honey mousse with pomegranate, can be served with pomegranate syrup or with fresh pomegranate arils.
This honey mousse with pomegranate is a delicious and easy to make dessert. I prefer desserts that are enjoyable, but yet not too time consuming, and that can be made in advance, so that I have enough time to prepare the main meal. This honey mousse with pomegranates is perfect for those occasions as it can be made in advance, and assembled right before serving.
You can serve the mousse with fresh pomegranate arils or drizzled with some pomegranate syrup, or with both. The pomegranate syrup is made using pomegranate juice – it’s easy to make using store bought pomegranate juice. This recipe, like most mousse recipes, uses raw eggs, so if you have any reasons or concerns about using fresh raw eggs, you can use pasteurized ones.
This dessert mousse can be on the very sweet side, so feel free to adjust the amount of honey based on your personal preference. Also, I usually make it in small ramekins and molds so that it isn’t a huge serving. The flavors of the pomegranate balance out very nicely with the honey and creamy flavors of the mousse. For a lighter version of this dessert, you can replace some of the cream (up to half) with plain yogurt.
Honey mousse with pomegranate
- 2 large eggs
- 6 egg yolks
- ¾ cup to 1 cup of honey adjust based on the level of sweetness you desire
- 2 1/3 cups of heavy whipping cream can also replace half of the cream with plain whole yogurt for a lighter option
- 3 cups / 24 fl oz of pomegranate juice
- ¼ cup sugar add more or less according to your taste
- 2 tablespoons lime juice
- 2 pomegranates peeled and seeded
For the honey mousse:
- Use an electric mixer to mix the whole eggs, egg yolks and honey until they are foamy and well mixed.
- In a separate bowl whip the cream until peaks begin to form.
- Use a spoon to add the whipped cream (and yogurt) to the egg and honey mixture.
- Line the ramekin bowls with plastic wrap, spoon the mousse mixture into the bowls and cover with plastic wrap.
- Freeze the mousses for at least 8 hours, the honey mousses will not be completely frozen and will still be soft enough when served.
For the pomegranate syrup:
- Combine the pomegranate juice, sugar and lime juice in a sauce pan and bring to a boil.
- Boil over medium low for 30-35 minutes or until it has a syrup consistency, you will have about 1 cup of pomegranate syrup.
- When ready to serve the honey mousse, remove from the ramekins by pulling out them out with the plastic wrap and all. Place them on a small plate and peel off the plastic wrap.
- Drizzle with the pomegranate syrup and/or also sprinkle the pomegranate arils on top and serve immediately.