Pomegranate Mousse Pie

Photo by Kerry J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (9 inch) deep-dish gra­ham cracker crust

  • 1 1/4

    cup POM pome­gran­ate juice, + 2 tablespoons–divided

  • 1

    enve­lope (1/4 oz. size) unfla­vored gelatin

  • 2

    cups heavy whip­ping cream + 2 tablespoons–divided

  • 3

    ounces white chocolate

  • 1/4

    cups gran­u­lated sugar

  • 2

    –3 drops red gel food coloring

  • 3

    ounces bit­ter­sweet choco­late, chopped for melting–for the choco­late gar­nish, if desired

  • pome­gran­ate arils and extra whip­ping cream, for garnish

Directions

Pour the 2 table­spoons of pome­gran­ate juice into a small, heat­proof bowl. Empty the con­tents of the gelatin packet into the juice. Stir slightly to help it dis­solve and let sit for 5–10 min­utes to soften. Place the white choco­late into a small dou­ble boiler** with the 2 table­spoons of heavy cream. Gen­tly warm until the choco­late is melted and stir to incor­po­rate the cream. Set aside off the heat until it cools to room tem­per­a­ture, but doesn’t start to solid­ify. If it’s too hot, it will clump up when it’s added to the whipped cream. In a small saucepan, bring the rest of the pome­gran­ate juice to a boil. Pour the boil­ing juice over the gelatin mix­ture, and stir until the gelatin dis­solves com­pletely. Allow to cool to room temperature. In a large mix­ing bowl, beat the 2 cups heavy whip­ping cream on high until medium peaks form. Slowly pour in the sugar and melted white chocolate/cream mix­ture. Mix until incorporated. Pour the cooled pome­gran­ate mix­ture into the whipped cream/chocolate mix­ture. It’s pretty spread­able at this point. Beat on medium speed until well combined. Pour as much fill­ing as will nicely, but fully fit into the gra­ham cracker shell. Make some pretty swirls on top with your spat­ula so it looks even more edi­ble. Eat the left­over fill­ing before you try to “just fit it in”. You really don’t want an over-full pie! Let chill in refrig­er­a­tor for at least 3 hours. I don’t cover with plas­tic wrap because it will stick and pull the pretty sur­face off the top of your pie. Whip the extra cream and gar­nish using a pas­try bag and # 2D tip just before serving. Gar­nish with the choco­late fans and pome­gran­ate arils. Choco­late fans for gar­nish: In a dou­ble boiler**, put the bit­ter­sweet choco­late and let melt on very low heat for 10–15 min­utes. Stir to make sure all the bits of choco­late are melted. Pour into a small pas­try bag fit­ted with a #3 writ­ing tip. If the bag feels hot to the touch, let it rest for a few min­utes so your choco­late doesn’t seep out or run out too fast. Spread a piece of parch­ment onto a flat sur­face like a cut­ting board or bak­ing sheet. Trace a pat­tern on the back side of the parch­ment if you need some­thing to fol­low. Oth­er­wise, just pipe out the designs in choco­late on the parch­ment paper. Make more than you need so you can pick the pret­ti­est ones to use. Eat the rest. Set it some­where cold to set for 30 min­utes or so. Out­side is great if it’s cold enough, inside the fridge if there’s nowhere else will do also. When you are ready to gar­nish, care­fully peel back the parch­ment paper to release the dec­o­ra­tion, and place it wher­ever you like on your pie. **dou­ble boiler–I don’t have a real dou­ble boiler, I just use a stain­less steel mix­ing bowl appro­pri­ate in size to what­ever task I’m need­ing it for, fit­ted on top of a pan of sim­mer­ing water about 1/2 inch deep. Make sure the bot­tom of the pan is not too close to the water, and stir fre­quently to avoid the choco­late from get­ting too hot. Keep the stove tem­per­a­ture as low as you can get away with. Choco­late, espe­cially white choco­late can be tem­pera­men­tal if it gets too hot.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: