In my previous post where I made Greek yoghurt for the first time, I told you that the first time I made it, it did not set as it should and it looked more like a cream rather than a yoghurt.
It still tasted like yoghurt but what was I supposed to do with it? Some ideas swirled in my mind and I started of thinking of ways to use it. I could use it instead of milk and use corn starch to make a cream or I could use gelatin. I preferred the second idea. I love desserts with gelatin as they are so light so I started thinking of ways to use it.
I looked in the refrigerator and I had pomegranate juice so this would be the base of my dessert. The remaining ingredients were added in the course of making the dessert. I added the grenadine for more colour and I used the whipped cream to make it more creamy. Looking in my pantry I saw the mixed fruit and that would also add to the taste as well. If I were to change something to this dessert, instead of adding the mixed fruit, I would add a Cherry compote the next time just because it would look better. Normally I would have added all the fruit syrup but I didn’t have enough gelatin, so I just added one cup.
You can adjust the liquid ingredients so for every litre of liquid you will need 12 sheets of gelatin or 2 sachets equivalent to 2 tablespoons (20 grams) gelatin powder. I did not add much sugar as the pomegranate juice, the grenadine and fruit syrup were already sweet, so this is up to you to taste and adjust. I do not have any pictures of the preparation procedure because actually when making it I didn’t expect that it would turn out to be such a wonderful dessert, worth of posting but it turned out to have all the components of a delicious dessert. It was beautiful in appearance and colour, it was creamy and fluffy and packed with flavour and yet so light and not sweet at all. I served it with an Eggplant spoon sweet which was made with grenadine, so the flavours matched perfectly but you can serve it with Cherry spoon sweet, or Sour Cherries spoon sweet or Cherry compote, or with other Red fruit spreads and sauces on top, such as strawberries, raspberries, plums, cranberries etc.
During the summer if you freeze it you will have a lovely sorbert.
Yoghurt and Pomegranate Mousse, Recipe by Ivy
- 1 litre yoghurt
- 500 ml heavy cream
- 1 litre (minus ½ cup) pomegranate juice
- ½ cup grenadine
- 1 tsp vanilla essence
- ½ cup of sugar
- 5 sachets gelatin powder
- 1 can mixed fruit
- 1 cup mixed fruit syrup
- Eggplant Spoon Sweet or any other red spoon sweet (optional)
- Dissolve the gelatin with 1 cup of water.
- Drain the fruit, reserving the syrup.
- Heat the pomegranate juice and fruit syrup until lukewarm and then mix in the gelatin. Mix in the grenadine and set aside to cool. Refrigerate for about an hour until it begins to set.
- Beat the whipped cream with the vanilla and sugar and then add the yoghurt. Refrigerate until the pomegranate is ready.
Return the pomegranate to the mixer bowl and beat for about 5 minutes on high speed. Reduce speed to medium and add the whipped cream until combined. Mix in the fruit with a spatula and freeze for a few hours before serving.
Other similar recipes:
Mango Greek Yoghurt Panacotta
Cherry Mousse Millesfeuilles
White Chocolate and Strawberry Mousse Cake
Sour Cherries and Double Chocolate Cheesecake