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Pomegranate mousse https://www.metro.ca/userfiles/image/recipes/mousse-grenade-4855.jpg PT20M PT10M PT2H30M
In a small saucepan, mix the sugar, water and arils.Bring to a boil and simmer for 5 minutes. Reduce to a purée, strain, add the dissolved gelatine (follow the package instructions) and set aside.Meanwhile, beat the egg whites stiffly with the sugar. Set aside.In another bowl, beat the whipping cream stiffly. Add the pomegranate coulis, lemon zest and mint.Beat again to make the mixture stiff. Gently fold the egg whites into the whipped cream.Pour the mousse into the dessert goblets. Refrigerate at least 2 hours before serving.Garnish each mousse with some pomegranate seeds, strawberries and mint leaves.
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1 1/2 cups (375 mL) peeled and deseeded pomegranate 1/3 cup (80 mL) sugar 1/4 cup (60 mL) water 1/4 oz (7 g) plain gelatine 2 egg white 1/4 cup (60 mL) sugar 1 cup (250 mL) 35% whipping cream 1/2 tsp. (2 mL) lemon zest 2 tsp. (10 mL) mint leaf fresh strawberries for garnish
Pomegranate mousse

Pomegranate mousse

Rate this recipe
3 Votes
4
servings
0:20
Preparation
0:10
COOKING
2:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cups
    (375 mL)
    peeled and deseeded pomegranate
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  • 1/3 cup
    (80 mL)
    sugar
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    500 g


  • 1/4 cup
    (60 mL)
    water
  • 1/4 oz
    (7 g)
    plain gelatine
  • 2
    egg white
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    12 un SELECTED VARIETIES


    SAVE $2.00
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    30 un. OR IRRESISTIBLES OR LIFE SMART ORGANIC MAPLE SYRUP 500 - 540 ml SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    sugar
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    REDPATH SIMPLY RAW TURBINADO SUGAR

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    500 g


  • 1 cup
    (250 mL)
    35% whipping cream
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    1 L SELECTED VARIETIES


  • 1/2 tsp.
    (2 mL)
    lemon zest
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    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 2 tsp.
    (10 mL)
    mint leaf

  • fresh strawberries for garnish
Imprimer ma sélection

Preparation

In a small saucepan, mix the sugar, water and arils.

Bring to a boil and simmer for 5 minutes. Reduce to a purée, strain, add the dissolved gelatine (follow the package instructions) and set aside.

Meanwhile, beat the egg whites stiffly with the sugar. Set aside.

In another bowl, beat the whipping cream stiffly. Add the pomegranate coulis, lemon zest and mint.

Beat again to make the mixture stiff. Gently fold the egg whites into the whipped cream.

Pour the mousse into the dessert goblets. Refrigerate at least 2 hours before serving.

Garnish each mousse with some pomegranate seeds, strawberries and mint leaves.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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