Method; Cut Pomegranate into half and tap it lightly with a spoon and collect the seeds in a bowl. Blend all the seeds quickly in a blender and strain the juice with a strainer.
Mix agar-agar crystals in 1/4th cup of coconut milk and simmer it over medium flame for about 3-4 minutes. Take off the flame and let it cool. Take care to stir the mixture continuously so that the agar crystals melt.
Keep 4 small serving glasses ready.
You can set the Mousse in a container and serve it into bowls later or set the Mousse into fancy individual glasses and refrigerate. Mousse requires 5-6 hours to set completely.
Garnish the pomegranate mousse with a few pomegranate seeds and serve it chill.
I poured a little pomegranate juice at he bottom before filling it with mousse to give a dramatic look…
Two is company…
Mousse with coconut cream; If you wish to avoid agar-agar in the recipe use coconut cream to make this Mousse. Keep the coconut milk sachet in refrigerator overnight, this will make the thick coconut cream separate from the liquid. Cut the coconut milk sachet carefully not to re mix the cream and liquid again. Remove the coconut cream set over and place it in a bowl. Whip the coconut cream with a fork and mix pomegranate juice in the cream. Set it for 6-7 hours and serve chilled.
Mango, berries and even Chickoo (Sapodilla) makes a scrumptious Mousse. Try variations using fruits of your choice and enjoy this slightly Mousse recipe than the traditional rich creamy one. Isn’t it a coincidence that Stressed spelled backwards is !
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