POM Wonderful Fresh Pomegranate Mousse

I've been in a POM Wonderful Pomegranate mood. First I love Pomegranates their flavor is so unique and they can be used in so many recipes, they are truly more versatile than I expected. I'm a baker, so I automatically think of them in dessert recipes, but obviously they can be eaten in savory dishes too. They have a sweetness, as well as a tartness which makes them so multifaceted. The best part is that they are healthy, filled with antioxidants.. that's just another reason to think of recipes.

Since I have been creative making up my own recipes, I thought how delicious would it be to put that POM Wonderful Fresh Pomegranate flavor in mousse. Most people think of chocolate mousse, but this has the same airiness, it just seems a little lighter because fruit automatically is, it just tastes fresher.

Here is my recipe:

2 1/2 cups POM Wonderful Fresh Pomegranate (take the fruit apart and measure the fruit pieces)

3/4 cups fresh Raspberries (you could just add the pomegranate, but the raspberries add another deeper flavor tot he pomegranate, and complements it very well)

1/4 cup Water

1/2 cup Sugar

1/4 cup Dry Sherry (Optional, you cannot taste actual alcohol since it will boil a while, but it adds a great flavor and richness to the pomegranates)

1 cup POM Wonderful Fresh Pomegranate Juice (Original, or any other flavor you like, Pomegranate -Cherry would also be good)

1 Packet Gelatin (Can use 2 teaspoons cornstarch instead, the consistency is a little different, but it works. Use the same way as you would the gelatin)

1/8 cup cool water (to mix Gelatin into)

1 1/2 cup Heavy Cream

1/2 teaspoon fresh Vanilla Bean scraped out, or Vanilla Bean Paste (adds flavor and looks pretty with all the little dots)

1/4 cup Confectioners' Sugar

OK, In a medium saucepan add the pomegranate fruit, raspberries, regular sugar, Dry Sherry, 1/4 cup water, pomegranate juice. Bring to a boil. When boiling simmer on medium, you're making the fruit soft in the syrup, let it cook for 20-30 minutes covered, the softer the better. 

Meanwhile in a separate bowl whip the cream, vanilla and confectioners' sugar. Whip on low, then on high and form solid peaks, not too soft, firmer than you would usually. Place in the fridge, keep cool.

After this time take a potato masher, or some flat utensil and literally mash the fruit, it should be very soft and syrupy, the pomegranate will not be as soft as the raspberries, but should not be crunchy.

Take a sieve, hold the sieve over a smaller saucepan and pour the fruit mixture through it, flatten the fruit in the sieve and really push down. Anything left in the sieve should be seeds and skin, no juices. 

Heat the small saucepan. Let it boil.

In a separate cup stir the gelatin with the 1/8 cup cool water. Add the gelatin mix to the fruit and stir with a whisk, no lumps. If there are lumps, sieve again in a clean sieve, but you should be fine.

Take off heat. 

Take a large bowl, fill it with ice and some water creating an ice bath. 

Pour the fruit mix in a smaller bowl and fit it inside the large bowl. Stir constantly until cool, feel to make sure it is cool. About 5 minutes.

Now fold in the heavy cream mixture from the fridge, don't stir, just lightly fold, making it all an even pink color.

Pour evenly into about 6 dessert bowls, ramekins or even wine glasses.

Cover with plastic wrap individually and keep in the fridge overnight, or at least 4 hours (until the have firmed up, they should not be super firm, but instead nice a fluffy).

Garnish with some POM Wonderful Fresh Pomegranate fruit on top for a pretty presentation.