Pomegranate Mousse: The Perfect Dessert for Yalda Night

Tips for Cream Cheese

Mascarpone cheese is a special cheese used for making cheesecakes and creamy desserts. It is unsalted and has a texture that is perfect for cakes and desserts. Since mascarpone is not always available in all grocery stores, you can substitute it with regular cream cheese, ensuring that it is low in salt and has less fat. If you are using regular cream cheese for making pomegranate mousse, be sure to increase the amount of powdered sugar in the recipe.

How to Make Pomegranate Mousse:

1. Place the jelly powder and one cup of boiling water in a heatproof bowl. Then, place the bowl over steam from a kettle or samovar to dissolve the jelly using the bain-marie method. Stir until the mixture becomes clear and free of any lumps. Once the jelly is dissolved, remove the bowl from the steam and allow it to cool slightly. When the jelly becomes lukewarm, add the milk and stir well to combine. (For a smoother mixture, you can beat it on a low speed with a hand mixer for about 1 minute.)

2. In another bowl, combine mascarpone cheese, whipping cream, and powdered sugar. Mix well until smooth. Gradually add the jelly and milk mixture to the cream mixture, stirring continuously until all ingredients are fully combined.

3. Prepare the mold you’ve chosen for the mousse (preferably a silicone or plastic mold) and pour the mousse mixture into it. Then, place the mold in the refrigerator for about 4 hours to set completely. To remove the mousse from the mold, take it out of the fridge and let it sit for 5 minutes to lose the chill. Then, use a sharp, thin knife to gently run around the edges of the mold to loosen the mousse. If your mold is silicone, the mousse will come out easily without the need for hot water.

   For other molds, place them in a bowl of hot water and wait for about one minute. If your mold is metal, the mousse will separate from the mold much quicker than one minute, while plastic and cast iron molds may take a bit longer. Be careful not to leave the mold in the hot water for too long, as it could cause the mousse to release excess moisture, affecting its appearance. As soon as you feel the mousse has loosened from the mold, flip it onto your serving plate and garnish with whipped cream and pomegranate seeds. Enjoy!