Pomogranate Mousse

Pomogranate Mousse


mousse is a  french origin desert which is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savoury.  Dessert mousses are typically made with whipped egg whites or whipped cream, flavored with chocolate, coffee, caramel, puréed fruits or various herbs and spices, such as mint or vanilla.  Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin. Savory mousses can be made from meat, fish, shellfish, foie gras, cheese or vegetables. Hot mousses usually get their light texture from the addition of beaten egg whites.

Here I have made a very simple mousse with pomogranate juice and i have used china grass for the gelatinous texture.

Preparation time : 3 to 4 hours

Cooking time: 15 mins

Serves: 4


  • Pomogranate pearls: 2 large pom
  • Milk: 2 cups
  • Vannila essence: 1 tsp
  • Sugar: 1/2 cup
  • China grass/ agar agar: 2 tbsp chopped


  • Soak 2 tbsp of cut china grass / agar agar in 1 cup of water for 5 minutes.
  • Meanwhile make juice of peeled pomogranate pearls.
  • Now heat the soaked chinagrass in medium flame.
  • Once it starts boiling simmer it in low flame for 10 to 15 mins.
  • It will thicken and water will reduce.
  • Now turn off the flame and add milk to this and mix well.
  • Add pomogranate juice, sugar and vannila essence and stir well.
  • Check for sugar , adjust according to the sweetness you need.I always keep it medium sweet.
  • Now heat this for 2 mins, do not boil.
  • Keep it aside for cooling; let it cool down to room temperature.
  • Now pour it into serving glasses and refrigerate for 3 to 4 hours.
  • Garnish with pom pearls or choco chips before serving.

N.B.: you may even use cashew or almond milk instead of diary milk.



Dentist by profession.. I just love cooking and I try making innovative recepies..
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