Desserts

White Chocolate Mousse with Royal Pom® Pomegranate Syrup

An indulgent mousse!

Serves: 4
Prep Time: 10 minutes.
Cooking Time: 45 minutes plus chilling time.

Ingredients

Mousse

• 1 Royal Pom® pomegranate
• 180g white chocolate, chopped
• 300ml thickened cream
• 1 tsp gelatine powder
• 3 eggs, separated
• 1 tbsp Grand Marnier, optional
• White chocolate curls, to serve

 Syrup

• 1 Royal Pom® pomegranate, juiced
• 250ml water
• Honey (to taste)

Cooking Instructions

Mousse

• 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.

 Syrup

• Cut Royal Pom® 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.