Pomegranate-cheese mousse with pistachio is a airy and fluffy bite! It’s a refreshing and festive dessert, perfect for this time of the year. I don’t know for you but I’m personally saturated with holidays cookies… no offence though. I love cookies, very much, but it time to get a new perspective on holidays desserts. Desserts are not well known to keep our waistline in shape… well most of them. This blog contains a few dessert recipes, most of them being fruity base and lower in fat and sugar then most. This cheesy-pomegranate mousse is no exception to the rule; yes it contain fat and sugar, but in really low amount.
So let’s talk about that seasonal fruit; pomegranate. As you may already know, the best way to detached the grains from its membrane is to do it in water bowl. The pomegranate grains will drop at the bottom while all the membrane leftovers will come up and float. Then, once this step is done, you can keep the grain in a container for a few days easily. This unique fruit is considered a symbol for fertility from Asian to Greece, it also has been around for quite a while. It was mentioned in the Bible and even before that in 1500 BC, in one of the first medical book, the egyptians used it to treat tapeworms. Pomegranate is no new comer.
For this recipe, you’ll need a syphon, those are useful to make airy, light mousse like this one. They cost not much and this way you’ll be able to make any type of mousse you want. To make a good foam, a small amount of fat is necessary, in this case it’s cream cheese and a touch of cream. Also to make sure the mixture is right, because it contains low fat, I’ve added gelatin sheets to the pomegranate juice. If you are vegetarian you could substitute the gelatin for agar agar with the same quantity and procedure. Also make sure the liquid you add to the syphon cool down to lukewarm before closing it up and adding the gas. Also don’t do like I did and forget the mixture to cool in the fridge otherwise it will become a gel and be ruined. So keep an eye on it while it cools down.
The result of this mousse is so airy, fruity with a touch of smooth cheese. The kind of dessert packed with flavors, although you don’t need much space in the belly to find a spot for it because it’s just so light and fluffy, perfect for finishing up a sometime too heavy holiday dinner. It’s topped with a nice contrasting salty-crunchy element which is the pistachios and it bring all that sweetness a certain balance. Plus green and red just screams christmas! As alternative you can also freeze the mousse and make it a frozen version which is delicious as well.
Enough bla bla… let’s make this airy holiday Mousse!
Pomegranate Mousse with Pistachio
Makes: 6-8 portions | Preparation time: 10 minutes | Waiting time: minimum 6 hours
- 1/2 litre syphon
- 330ml of pomegranate juice (I’ve used a 70% pomegranate cut with apple juice)
- 2 gelatin sheets or 2 tsp of gelatin or agar agar powder *for vegetarian
- 60g of cream cheese
- 2 tbsp of beets juice *for adding color
- 3 tbsp of powdered sugar
- 2 tbsp of cream
- Soak the gelatin sheets in cold water to soften them up
- Add the pomegranate juice and beet juice to a small pan with the sugar and simmer
- Add the gelatin sheets and whisk until dissolved
- Stop the fire, add the cream cheese and the cream and whisk a last time
- Pass through a fine sieve to collect any residues
- Add the mix to a 1/2 litre syphon
- Let cool 20-30 minutes, close it up, add the gas, a small shake and leave in the fridge for a good 6 hours
- Before serving; shake the syphon a good 5 times
- Serve the mousse with a topping of pomegranate grains and pistachios
You’ll see it’s like biting into a fluffy fruity cloud. Enjoy!