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Pomegranate mousse

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Origin of dish:  Italy
Type of cooking:  No cooking needed
 
Preparation time: 20 minutes
Cooking time: 5 minutes
 
Ingredients (serves 2):

    2 fresh egg whites
    1 pinch of salt
    40g icing sugar
    100g mascarpone
    100ml liquid crème fraîche
    1 pomegranate
    4 biscuits

Method:

Whip the egg whites and when they are almost standing up in peaks, add the sugar. Whip for another minutes. Mix the mascarpone with the crème fraîche in a bowl, then gradually add the egg whites very gently. Cling film and refrigerate for an hour.
Arrange most of the pomegranate seeds in the bottom of two ramekins, add the mousse, garnish with the remaining seeds and crumbled biscuits and serve.

Advice: Recommended wines: Sparkling white or rosé.

User comments

 
another free recipe every day






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