Pomegranate Mousse with Ginger Shortbread

A creamy pomegranate and yoghurt mousse served alongside crisp homemade ginger shortbread rectangles and garnished with fresh mint.

Baking Vegetarian Dessert Shortbread Pomegranate

Estimated Nutrition

Calories

2185.4

kcal / serving

2185.4 kcal total

Carbs

215.1g

per serving

215.1 g total

Fat

138.2g

per serving

138.2 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

plus extra for sprinkling

Dairy

100

Double Cream

tbsp

Greek-Style Yogurt

100

Butter

Fruits

0.5

piece

Pomegranate

seeds only

GrainsCereals

175

Plain Flour

plus extra for dusting

Liquids

Water

to bind

NutsSeeds

tsp

Ground Ginger

sprig

Mint

to garnish

Method

Whip the cream and sugar until soft peaks form.

Fold in the yoghurt and pomegranate seeds gently.

Pulse shortbread ingredients in a food processor with enough water to bind.

Knead the dough lightly on a floured surface to form a ball.

Roll the dough to 1cm thickness and cut into rectangles.

Place dough on a baking sheet, sprinkle with sugar, and prick with a fork.

Bake for 5-7 minutes until the shortbread is golden-brown.

Spoon mousse into a glass and serve with shortbread and mint.

Preheat the oven to 180°C.