WHITE CHOCOLATE MOUSSE WITH POMEGRANATE GRANITA

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White Chocolate Mousse with Pomegranate Granita image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Thanksgiving     Chill     Pomegranate     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

4 cups pomegranate juice (such as Pom), divided
1/4 cup plus 3 tablespoons sugar
6 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
Pinch of salt
1 cup chilled heavy whipping cream, divided
1 vanilla bean, split lengthwise
3/4 cup chilled crème fraîche
Pomegranate seeds (for garnish)

Steps:

  • Combine 2 cups pomegranate juice and 1/4 cup sugar in 8 x 8 x 2-inch glass baking dish. Stir mixture until sugar dissolves. Cover and freeze until granita is firm, at least 8 hours or overnight.
  • Combine remaining 2 cups pomegranate juice and 3 tablespoons sugar in heavy medium saucepan. Bring to boil, stirring mixture until sugar dissolves. Boil until mixture is syrupy and reduced to generous 1/2 cup, 12 to 14 minutes. Transfer syrup to small bowl. Chill until cold, at least 2 hours. DO AHEAD: Granita and pomegranate syrup can be made 3 days ahead. Keep granita frozen. Keep pomegranate syrup chilled.
  • Place chopped white chocolate and pinch of salt in medium metal bowl. Pour 1/2 cup cream into small saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil, whisking to blend. Remove vanilla bean. Pour hot cream mixture over chocolate in bowl; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Cool until barely lukewarm, 5 to 10 minutes.
  • Using electric mixer, beat remaining 1/2 cup cream in large bowl until stiff peaks form. Fold in barely lukewarm melted chocolate mixture in 2 additions, then fold in crème fraîche. Divide mousse among 6 dessert glasses, leaving enough space at top of glasses to spoon granita over. Cover and chill until mixture firms up slightly, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  • Using fork, scrape surface of granita, forming icy flakes. Top each glass of mousse with generous amount of granita, dividing equally. Drizzle each lightly with pomegranate syrup. Sprinkle with pomegranate seeds and serve immediately.

Mark Culver
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This mousse is the perfect dessert for a romantic dinner.


Rajshahir Hero
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I made this mousse for a special occasion, and it was a huge success. Everyone loved it!


Mehedi Hussain
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This is my new favorite dessert recipe! It's so easy to make, and it's always a hit with my guests.


Orane Hall
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The mousse was a bit too sweet for my taste, but the granita was delicious.


Shehu Guy
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This mousse was amazing! It was so easy to make, and it looked and tasted like it came from a fancy restaurant.


Ade Wumi
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I had some trouble getting the mousse to set properly, but the granita turned out great. I'll definitely try this recipe again.


rama Dangi
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This mousse was a bit too rich for my taste, but the granita was delicious. I would try making the mousse with a different type of chocolate next time.


Joseph Yates
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I'm not a huge fan of white chocolate, but I loved this mousse. It was so light and airy, and the granita was the perfect complement.


RAKIB 027
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This mousse is so light and fluffy, it's like eating a cloud. The granita is the perfect accompaniment, adding a bit of texture and flavor.


Lavella Price
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The combination of white chocolate and pomegranate is divine. I love the way the tartness of the pomegranate cuts through the richness of the mousse.


Saul smith
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I've made this mousse several times now, and it's always a crowd-pleaser. It's so easy to make, and the results are always impressive.


Ibrahim Abiba
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This white chocolate mousse with pomegranate granita was a hit at my dinner party! The mousse was light and airy, and the granita added a refreshing tartness. I will definitely be making this again.