Pomegranate & honey mousse


250g mascarpone
1 tbsp clear honey
100ml pomegranate juice
3 medium Waitrose British Blacktail Free Range Egg whites
50g caster sugar
110g pack Waitrose Pomegranate Seeds, or the seeds from 1 Waitrose Pomegranate 


1. In a large bowl, beat together the mascarpone and honey until combined, then gradually add the pomegranate juice until smooth.

2. In a separate clean bowl, whisk the egg whites until stiff then gradually whisk in the sugar.

3. Fold a quarter of the egg whites through the mascarpone mixture to lighten it, then fold in the rest. Carefully fold through two thirds of the pomegranate seeds. Spoon the mixture into six serving glasses and chill for 1–2 hours. Top with the remaining pomegranate seeds to serve. 

This mousse can be made up to a day in advance. Scatter over the pomegranate seeds just before serving.

  • Preparation time: 15 minutes + chilling
  • Cooking time: 0 minutes
  • Total time: 15 minutes + chilling

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1,056kJ
Fat 17.6g
Saturated Fat 12.1g
Carbohydrate 20.5g
Sugars 19.7g
Protein 3.3g
Salt 0.2g
Fibre 0.1g

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4 stars

Average user rating Based on 12 ratings

This recipe was first published in Tue Sep 15 12:58:00 BST 2015.