White Chocolate Mousse with Pomegranate Syrup

Prep Time
45 plus chilling time. MINS
Cook Time
  • 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)
  1. Stir the chocolate and cream in a heatproof bowl over a saucepan of simmering water until melted. Set aside to cool.
  2. Place 1 tbsp of boiling water in a small heatproof bowl. Sprinkle over the gelatine.
  3. Bring a small saucepan of water to the boil. Remove from the heat.
  4. Sit the bowl of gelatine in the water and stir until dissolved.
  5. Stir the egg yolks, liqueur if using, and gelatine into the cream mixture.
  6. Refrigerate for about 20 minutes, until thickened slightly.
  7. Use electric beaters to beat the egg whites until firm peaks form.
  8. Fold into the cream mixture until evenly combined.
  9. Spoon evenly among 4 x 1 cup (250ml) serving glasses.
  10. Refrigerate for 3 hours until set.
  1. Cut pomegranate in half (as you would a grapefruit) and juice using a citrus juicer.
  2. Pour mixture through a cheesecloth-lined strainer or sieve, discarding the seeds.
  3. Place pomegranate juice in a jug. Add enough water to make up to 250ml (1 cup).
  4. Bring juice and honey to the boil over high heat. Boil, uncovered, for 15 minutes or until mixture reaches a syrup consistency.
  5. Serve topped with pomegranate syrup and arils.