Honey mousse with pomegranate
User Reviews
4.8
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Prep Time
30 mins
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Additional Time
8 hrs
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Total Time
30 mins
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Servings
8 to 10
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Course
Dessert
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Cuisine
European, Spanish, International
Honey mousse with pomegranate
Description
Honey mousse involves beating whole eggs, egg yolks, and honey until foamy, which creates a light base. Separately, heavy whipping cream is whipped to soft peaks and gently folded into the honey-egg mixture to maintain the airy texture and creaminess. The mousse is then placed into ramekins lined with plastic wrap and frozen for at least 8 hours, remaining soft but not fully solid.
The pomegranate syrup is prepared by boiling pomegranate juice with sugar and lime juice until it thickens into a syrupy consistency. This syrup adds a bright, acidic note that balances the honey's sweetness when drizzled over the mousse.
When serving, the mousse is unmolded from the ramekins using the plastic wrap, and garnished with fresh pomegranate seeds that add a juicy texture contrast. This dessert combines smoothness, sweetness, and tartness for an elegant finish.
Ingredients
Honey mousse:
- 2 egg large
- 6 egg yolk
- ¾ cup honey adjust based on the level of sweetness you desire, to 1 cup
- 2 1/3 cups heavy whipping cream can also replace half of the cream with plain whole yogurt for a lighter option
Pomegranate syrup:
- 3 cups pomegranate juice 24 fl oz
- ¼ cup sugar add more or less according to your taste
- 2 tablespoons lime juice
To garnish:
- 2 pomegranate peeled and seeded
Instructions
For the honey mousse:
- Use an electric mixer to mix the whole eggs, egg yolks and honey until they are foamy and well mixed.
- In a separate bowl whip the cream until peaks begin to form.
- Use a spoon to add the whipped cream (and yogurt) to the egg and honey mixture.
- Line the ramekin bowls with plastic wrap, spoon the mousse mixture into the bowls and cover with plastic wrap.
- Freeze the mousses for at least 8 hours, the honey mousses will not be completely frozen and will still be soft enough when served.
For the pomegranate syrup:
- Combine the pomegranate juice, sugar and lime juice in a sauce pan and bring to a boil.
- Boil over medium low for 30-35 minutes or until it has a syrup consistency, you will have about 1 cup of pomegranate syrup.
To serve:
- When ready to serve the honey mousse, remove from the ramekins by pulling out them out with the plastic wrap and all. Place them on a small plate and peel off the plastic wrap.
- Drizzle with the pomegranate syrup and/or also sprinkle the pomegranate arils on top and serve immediately.
User Reviews
Overall Rating
4.8
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