Pomegranate Mousse is a super airy and light dessert with pomegranate and beet juice, cream cheese and pistachios to finish on a high note a meal.
Pomegranate mousse with pistachio is a refreshing and festive dessert, perfect for finishing a heavy main meal on a light note. Especially during the holiday season, with all that gravy, one must have a nice fruity and light dessert. No more heavy desserts and cookies; here is a new perspective on the holiday finishing touch. This pomegranate mousse contains a bit of cream and cream cheese to fatten things up just enough!
So let’s talk about that autumnal fruit; the pomegranate. Underneath this thick skin lays about 800 little red pearls called arils. These lovely grains are filled with antioxidants and sometimes tricky to remove. Some people use a bowl of water to help to get the grains out faster. These little rubies can be stored in the fridge in an airtight container for up to a week. Or even better! You can quickly freeze them for months and use them here and there. They take no time to unfreeze and always bring a little colour to a dish or drink. I’ve used pre-made juice for this recipe because squeezing all those pearls is quite a journey.
The main star, the syphon, for any mousse, really invests in one; it’s easy and breezy to use. They do not cost much, and this way, you’ll be able to make any mousse. To make a good foam, a small amount of fat is necessary, in this case: cream cheese and a touch of cream. Also, I’ve added gelatin sheets to the pomegranate juice to ensure the mixture is right because of its low-fat content. You could substitute the gelatin for agar with the same quantity and procedure if you are vegetarian.
On another note, ensure the liquid you add to the syphon cools down before closing it up and adding the gas. Also, a common mistake doesn’t forget the mixture in the fridge; otherwise, it will become a gel and be ruined. So keep an eye on it while it cools down.
You could easily use any other juicy fruits if you dig mandarin, passion fruit, strawberry, melon, etc. Make juice out of your favourite fruit and follow this recipe. Another alternative way of eating this dessert would be to freeze the mousse and make it a frozen version. This would be a kid-friendly version, I guarantee!
It’s topped with a contrasting crunchy element: lovely pistachios. They bring a fun contrast of colour, flavour and salt to the sweet mousse. Plus, green and red scream Christmas! I’ve used a bit of beet juice to add some colour, too, but this is optional.
Other Fruity Desserts
- 1/2 L syphon 17 ounce
- fine meshed sieve
- 330 ml pomegranate juice
- 60 g cream cheese
- 3 tbsp powdered sugar
- 2 tbsp beet juice (for added color *optional)
- 5 g gelatine powder (or 1 tsp of gelatin or 1/3tsp Agar powder *for vegan version)
- 2 tbsp heavy cream
- 1 pinch salt
- Soak the gelatine sheets in cold water to soften them up.
- Add the pomegranate and beet juice to a small pan with the sugar and bring to a simmer.
- Add the gelatine sheets and whisk until dissolved.
- Stop the fire, add the cream cheese and the cream and whisk one last time.
- Pass through a fine sieve.
- Add the mix to a 1/2 litre syphon.
- Let it cool for about 20 minutes, then close it up, add the gas and a slight shake and leave in the fridge for 5 to 6 hours minimum.
- Before serving, shake the syphon vigorously a few times.
- Serve the mousse in small glasses with a topping of pomegranate grains and pistachios.