White Chocolate Mousse with Pomegranate Syrup
|45 plus chilling time. MINS
- 1 Pomegranates
- 1 Pomegranates, juiced
- 180 grams white chocolate, chopped
- 300 ml thickened cream
- 1 tsp gelatine powder
- 3 eggs, separated
- 1 tbsp Grand Marnier, optional
- 20 grams White chocolate curls, to serve
- 250 ml water
- 1 tsp Honey , (to taste)
- Stir the chocolate and cream in a heatproof bowl over a saucepan of simmering water until melted. Set aside to cool.
- Place 1 tbsp of boiling water in a small heatproof bowl. Sprinkle over the gelatine.
- Bring a small saucepan of water to the boil. Remove from the heat.
- Sit the bowl of gelatine in the water and stir until dissolved.
- Stir the egg yolks, liqueur if using, and gelatine into the cream mixture.
- Refrigerate for about 20 minutes, until thickened slightly.
- Use electric beaters to beat the egg whites until firm peaks form.
- Fold into the cream mixture until evenly combined.
- Spoon evenly among 4 x 1 cup (250ml) serving glasses.
- Refrigerate for 3 hours until set.
- Cut pomegranate in half (as you would a grapefruit) and juice using a citrus juicer.
- Pour mixture through a cheesecloth-lined strainer or sieve, discarding the seeds.
- Place pomegranate juice in a jug. Add enough water to make up to 250ml (1 cup).
- Bring juice and honey to the boil over high heat. Boil, uncovered, for 15 minutes or until mixture reaches a syrup consistency.
- Serve topped with pomegranate syrup and arils.