pomegranate mousse recipe
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5 from 2 votes

pomegranate mousse recipe

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: desserts
Cuisine: world
Servings: 4
Author: dassana


  • 2 large pomegranates - yields approx 2 cups of pomegranate arils and approx 1.25 cup juice
  • 5 to 6 tablespoon organic golden sugar or unrefined cane sugar, adjust accordingly
  • 10 to 12 strands of agar agar - approx 2 tablespoon of chopped agar-agar
  • 2 cups cashew milk or dairy milk or almond milk - check the notes below on how to make cashew milk
  • ½ teaspoon vanilla powder OR 1 teaspoon vanilla extract OR ½ vanilla bean from which the tiny vanilla seeds are scraped off


  • remove the arils from the pomegranates.
  • reserve some for garnish.
  • blend the arils in a blender and then strain the juice.
  • chop the agar agar to small pieces with kitchen scissors.
  • soak the agar agar in 1 cup water.
  • after 5 minutes, in a saucepan, cook the agar agar-water mixture on a medium flame stirring the mixture.
  • first boil and then simmer for 10-15 minutes till the agar agar melts.
  • the water will reduce and you should see a gelatinous liquid mixture.
  • switch off the flame and pour the cashew/almond or dairy milk.
  • stir and add pomegranate juice and sugar.
  • stir again and just warm the mixture.
  • don't heat or boil. the mixture should just get warm.
  • don't make it hot or boil as the cashew milk will become slimy. once the cashew milk becomes warm, add vanilla powder or vanilla extract. 
  • the dairy milk can be heated for some more time though but don't boil.
  • when the mixture is still hot, pour in serving glasses or bowls.
  • let the mousse cool down at room temperature.
  • then place them in the refrigerator for 3-4 hours, till the pomegranate mousse sets.
  • garnish with some pomegranate arils or chocolate sprinkles.


to make the cashew milk blend 1 cup chopped or broken cashews with 1 and 1/2 cups water to a smooth mixture.