This is a vegan recipe to make Pomegranate mousse.
- yields approx 2 cups of pomegranate arils and approx 1.25 cup juice
5 to 6
organic golden sugar or unrefined cane sugar,
10 to 12
strands of agar agar
- approx 2 tablespoon of chopped agar-agar
or dairy milk or almond milk - check the notes below on how to make cashew milk
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.
full recipe -