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Sunday, October 18, 2009

White Chocolate Mousse with Pomegranate

I just had to get one of those pomegranates - bright red things, who wouldn't be enticed?

Pomegranate - from "pom" meaning 'apple' and "granatus" meaning 'seeded', is rich in vitamin C and is quite tart. It is used on various savory dishes, from salads to soups. The ancient Egyptians fermented its juice to make wine, but it is also used to make grenadine. Only thing is just it's a bit tricky to get the arils - those red juicy sacs - out of peel and white membranes. The juice can stain everything on their sight, so best to be careful.

get the pomegranate and line the counter where you will be working on. coz it will be messy.

cut crown and bottom part. score (not cut all the way through) the peel into 4 segments and submerge the fruit into a bowl filled with water

break the fruit into quarters (which should be easy because you've scored it beforehand!) the arils should sink and the membranes should float. remove the arils from the membranes. drain the arils. for this recipe get around 2 tablespoons of the arils and gently smash it with a mortar to release its juices.

Melt 80 g of white chocolate with a teaspoon of butter in a bain marie or in the microwave. When the chocolate is fully melted, whisk in 1 tablespoon of milk. In a separate bowl whip 1 egg white until soft peaks form, then fold into the chocolate mixture. Fold in the 'smashed' pomegranate bits.

(I would have made this with cream but I ran out!)

Spoon into tall shot glasses and chill in the fridge for about an hour, or until set. Top with more arils before serving. This made 4 shot glasses.


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Scribe's Notes

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So from the diversely abstract to the intensely specific, it's off to making tracks, and it is here where it stops for a thought or two.

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