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Honey mousse with pomegranate

Easy recipe for honey mousse with pomegranate, can be served with pomegranate syrup or with fresh pomegranate arils.

Prep Time
30 mins
Additional Time
8 hrs
Total Time
30 mins
Servings: 8 to 10
Course: Dessert
Cuisine: European , Spanish , International

Ingredients

Honey mousse:
  • 2 large eggs
  • 6 egg yolks
  • ¾ cup to 1 cup of honey adjust based on the level of sweetness you desire
  • 2 1/3 cups of heavy whipping cream can also replace half of the cream with plain whole yogurt for a lighter option
Pomegranate syrup:
  • 3 cups / 24 fl oz of pomegranate juice
  • ¼ cup sugar add more or less according to your taste
  • 2 tablespoons lime juice
To garnish:
  • 2 pomegranates peeled and seeded

Instructions

For the honey mousse:
    Cup of Yum
  1. Use an electric mixer to mix the whole eggs, egg yolks and honey until they are foamy and well mixed.
  2. In a separate bowl whip the cream until peaks begin to form.
  3. Use a spoon to add the whipped cream (and yogurt) to the egg and honey mixture.
  4. Line the ramekin bowls with plastic wrap, spoon the mousse mixture into the bowls and cover with plastic wrap.
  5. 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:
  1. Combine the pomegranate juice, sugar and lime juice in a sauce pan and bring to a boil.
  2. 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:
  1. 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.
  2. Drizzle with the pomegranate syrup and/or also sprinkle the pomegranate arils on top and serve immediately.