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Pomegranate mousse cake served
Light and fruity mousse cake made with pomegranate juice

Pomegranate Mousse Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The mousse here starts from pomegranate juice, which is stabilised with gelatine, then lightened with whipped cream. This is a delicate balance: if there is too much juice, the foam collapses; if too much gelatine, it becomes rubbery. The result is a pink, cloud-light cream that vibrates with the acidity of the fruit.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin
  • Saucepan for heating juice
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Make biscuit base (biscuit + butter), chill.

Tip: Basic technique.
2 ✓

Dissolve gelatine in warm pomegranate juice. Leave to cool to room temperature (but do not let it set!).

Tip: If you pour it hot into the cream, it melts the foam.
3 ✓

Whip cream. Gently trickle in the cooled, slightly thickening juice and mix.

Tip: The gelatine juice consistency should be similar to the foam.
4 ✓

Pour into tin, chill 4 hours.

Tip: Decorate before serving.

Recipe FAQ

Can I use shop-bought pomegranate juice?
Yes, but check the ingredients. 100% juice is best, sugared drinks will make the mousse too sweet.

Ingredients

  • 200 g Crushed biscuits
  • 100 g Melted butter
  • 200 ml Pomegranate juice (freshly squeezed or 100% pure)
  • 400 ml Double cream
  • 80 g Icing sugar
  • 10 g Gelatine powder
  • 100 g Pomegranate seeds