Save to your scrapbook
Pomegranate & honey mousse
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in September 2015.