Adapted from Bon Appetit
3 cups (24 ounces) pomegranate sauce
10 ounces high-quality white chocolate, chopped
1 cup heavy whipping cream, divided
3 large egg whites
3 Tablespoons powdered sugar
Pomegranate seeds
Boil pomegranate juice in a large saucepan until reduced to 2/3 cup, about
20 minutes. (I used a 9.5'-wide pan and reduced to 2/3 cup in exactly
20 minutes. If you use a smaller width pan it will most likely take
longer to reduce.) Transfer the sauce to a small cup and chill.
Stir
good-quality white chocolate and 1/2 cup cream in a medium saucepan
over very low heat until melted. Transfer to a large bowl and cool 10
minutes.
In another bowl, beat remaining 1/2 cup cream to soft peaks. Fold whipped cream into cooled chocolate mixture in two additions.
In
another bowl, using an electric mixer with a whisk attachment, beat egg
whites until very frothy. Add powdered sugar and beat until stiff
peaks form. Fold egg-white mixture into chocolate mixture in two
additions.
Divide mousse into 6 - to - 8 ounce glasses (a
generous 1/2 cup in each). Chill at least 2 hours and spoon chilled
pomegranate sauce over mousse and garnish with pomegranate seeds.
Recipe courtesy of Cathy Pollak at noblepig.com.