Honey mousse with pomegranate
Easy recipe for honey mousse with pomegranate, can be served with pomegranate syrup or with fresh pomegranate arils.
Servings 8 to 10
Ingredients
Honey mousse:
- 4 egg whites pasteurized
- ¾ cup to 1 cup of honey adjust based on the level of sweetness you desire
- 2 1/3 cups of heavy whipping cream - use heavy cream with at least 35% fat content
Pomegranate syrup:
- 3 cups or 24 fl oz of pomegranate juice
- ¼ cup sugar add more or less according to your taste
- 2 tablespoons lime juice
To garnish:
- 2 pomegranates peeled and seeded
Instructions
For the honey mousse:
- Use an electric mixer to mix the egg whites with the honey until they are foamy and well mixed.
- In a separate bowl whip the cream until soft peaks begin to form.
- Use a spoon to add the whipped cream to the egg white 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.
To serve:
- 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.