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Pomegranate mousse cake served
Creamy, refreshing pomegranate cake

Pomegranate Mousse Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
The mousse starts with pomegranate juice stabilized by gelatin, then lightened with whipped cream. It's a delicate balance: too much juice and it collapses; too much gelatin and it's rubbery. The result is a pink, cloud-light cream vibrating with fruit acidity.
🕒 Prep Time 20 mins
⌛ Total Time 4 hrs 20 mins
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake Pan
  • Saucepan
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Make crust (crumbs+butter), chill.

Tip: Basic technique.
2 ✓

Dissolve gelatin in warm pomegranate juice. Cool to room temp (do not let set!).

Tip: If hot, it melts the cream.
3 ✓

Whip cream. Drizzle in cooled, thickening juice while mixing.

Tip: Viscosities should be similar.
4 ✓

Pour into pan, chill 4 hours.

Tip: Decorate before serving.

Recipe FAQ

Can I use store-bought juice?
Yes, but check ingredients. 100% juice is best; sweetened drinks make it too sweet.

Ingredients

  • 7 oz Graham Cracker Crumbs
  • 3.5 oz Butter (melted)
  • 3/4 cup Pomegranate Juice (fresh or 100%)
  • 1 3/4 cups Heavy Cream
  • 2/3 cup Powdered Sugar
  • 1 tbsp Gelatin Powder
  • 3.5 oz Pomegranate Seeds