Pomegranate Mousse  Mousse  432 reads

1-1/2 pkg. (1-1/2 Tbsp.) gelatin
2/3 cup water
3 pomegranates
1 cup sugar
1 large lemon
2 tablespoon sherry
3 egg whites
1 cup heavy cream

Sprinkle gelatin over water in small saucepan. Cut pomegranates in half and squeeze 5 or the halves as you would an orange to make 1 cup of juice. Reserve the last half. Pour pomegranate juice and sugar into saucepan with gelatin and place over low heat, stirring constantly, only until gelatin and sugar have dissolved. Cool slightly; add sherry and grated rind and juice of lemon. Chill until thickened but not set. Beat egg whites. Fold egg whites and heavy cream in.
Rating 2.70/5
Rating: 2.7/5 (67 votes)
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