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 needs to have a nice fruity and light dessert. No more heavy desserts and cookies, here is a new perspective on holidays finishing touch. This pomegranate mousse contains a bit of cream and cream cheese to fatten thing up just enough!
So let’s talk about that autumnal fruit; pomegranate. Underneath this thick skin lays about 800 little red pearls called arils. These lovely grains are filled with antioxidant and are sometimes tricky to take out. Some people use a bowl of water to help to get the grains out faster. These little rubies can be stored in fridge in an hermetic container for up to a week. Or even better! You can easily freeze them for months and use them here and there. They take no time to unfreeze and always brings a little color to a dish or drink. For this recipe, I’ve used a pre made juice, because it’s quite a journey to squeeze all those pearls..
The main star, the syphon, for any mousse really invest in one, it’s easy breezy to use. They cost not much and this way you’ll be able to make any type of mousse. To make a good foam, a small amount of fat is necessary, in this case: cream cheese and a touch of cream. Also to make sure the mixture is right, because it’s low fat contain, 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.
On another note, make sure the liquid you add to the syphon cools down before closing it up and adding the gas. Also, common mistake, don’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. Simply make a juice out of your favorite 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 color, flavor and salt to the sweet mousse. Plus, green and red just screams Christmas! To add some color, I’ve used a bit of beet juice too but this is totally optional.
Enough bla bla… let’s make this airy holiday Mousse!
- 1/2 L syphon 17 ounce
- 330 ml pomegranate juice
- 60 g cream cheese
- 3 tbsp powdered sugar
- 2 tbsp beet juice (for added color *optional)
- 2 sheets gelatine (or 2 tsp of gelatin or agar agar powder *for vegetarian)
- 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 a last time.
- Pass through a fine sieve.
- Add the mix to a 1/2 litre syphon.
- Let it cool about 20 minutes, then close it up, add the gas, a small shake and leave in the fridge for a good 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.