Orange Pomegranate Mousse

While waiting in line for my usual coffee at Starbucks, I started flipping through the current edition of Martha Stewart's Everyday Food magazine. Although I didn't see too much that caught my eye, I did see a Orange Yogurt Mousse recipe that looked interesting. Although the idea of just orange and yogurt didn't intrigue me, the idea of the mousse did, so I mentally filed it away to be used at a later date.

A bit later, while doing some grocery shopping, I came across some fresh pomegranate juice. The mousse recipe immediately popped back in my head, and this is the end result.

I must admit I wasn't sure how it would all come together, but I fell deeply, madly, and truly in love with this from the very first bite. The pomegranate and orange lend a lovely base flavor to the tanginess of the yogurt, which all combines together into a light and refreshing wonderful dessert.



Orange Pomegranate Mousse
Zest from 1 orange
1 1/2 c heavy whipping cream
3/4 c sugar
1/8 tsp salt
1/2 c pomegranate juice
1 pkt unflavored gelatin
32 oz plain yogurt

Combine zest, 1/2 c heavy whipping cream, sugar, and salt in a small saucepan. Bring to a boil, lower heat, and simmer 5 minutes. Remove from heat, cover, and allow to sit for 20 minutes. In a small bowl, pour pomegranate juice. Sprinkle gelatin over juice, and set aside for 5 minutes. Meanwhile, bring cream mixture back to a simmer. Remove from heat and pour into a large bowl. Add juice mixture and whisk well. Slowly whisk in yogurt. Cover and place into refrigerator for 30 minutes. Remove from refrigerator. With cold metal bowl and beaters, beat remaining whipping cream until semi-stiff. Fold into yogurt mixture. Spoon into 6 bowls or wine glasses, and allow to set in refrigerator for 3-4 hours. Garnish with fresh orange segments or pomegranate seeds.