John Myers
Red Wine and Pomegranate Mousse
The perfect red wine and pomegranate mousse recipe with a picture and simple step-by-step instructions.
- 10 leaf Gelatin
- 250 g Yogurt 1.5%
- 250 g Cream cheese
- 50 ml Pomegranate syrup
- 200 ml Red wine
- 3 tbsp Agave syrup
- 60 g Protein
- 250 ml Cream or whipped cream
- Soak gelatine in cold water and allow to swell. Put the yogurt, cream cheese, syrup, red wine and agave syrup in a larger bowl and stir with a whisk. Beat the egg white until stiff, stir in 1/3 vigorously and fold in the rest in portions. No protein should be visible any more.
- Squeeze out the gelatine and let it melt without water in a saucepan over mild heat while stirring. It must not get too hot or boil. Mix the liquid gelatine with a few spoons of the yoghurt mixture and then pour everything back into the yoghurt mixture and stir in. Whip the cream or whipped cream until thick and creamy and fold into the yogurt mixture.
- Rinse a larger bowl with cold water, pour in the mixture and place in the refrigerator. But please don’t look for this bowl in the photos ….. I chose the small molds because I needed the mousse faster than it would have set in a larger bowl. In a bowl she should have dressed for at least 4 hours. In the small molds, 1.5 – 2 hours were enough. You can also cut the mousse from smaller molds and the taste does not affect the taste.
- As a taste contrast there was an “oriental touch” apple chutney ………. See recipe: Apple chutney with an “oriental touch”
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