I would like to give you a warning. Extremely sweet treat is coming your way. Beware!!
I rarely use aquafaba nowadays, as I have some allergy to it. I don’t feel good for a day after working with aquafaba. So even I get too many requests for eggless macrons, I am still postponing it. I am trying to use it only if it is absolutely necessary in a recipe. This mousse is one such recipe. I wanted to avoid using eggs and cream in mousse and the only alternate can be aquafaba. So what is aquafaba? It is the liquid got after cooking white chickpeas. This somehow works like egg whites and whips up beautifully. There is a group in Facebook that is dedicated to this aquafaba and you can learn a lot. I knew about the ingredient only through FB. For more details of the group and for home made aquafaba recipe click on link – Homemade Aquafaba.
This mousse has just white chocolate, pomegranate and aquafaba. Even with a tsp of sugar it is so sweet and the portion I have shown in the snaps will serve three or four. Next time I will be setting them in shot glasses. To arrive at this recipe I crossed some mistakes. I used beet powder to colour the mousse. You can even add some pink colour to it or completely skip colouring the mousse. This is incredibly tasty and slightly loose when compared to the cream and agar agar based white chocolate mousse I made earlier. First I thought of layering the pomegranate and mousse but finally I ended up with mixing everything. But topped with fresh pomegranate seeds, they look nice, right? To get smooth mousse, make sure that all the components are at room temperature while mixing. If any any of the component is cold or hot, you might end up with lumpy mousse.
White Chocolate – 200 gm
Aquafaba – 4 tbs
Pomegranate – 3/4 cup
Sugar-1/2 tsp (optional)
Vanilla Essence – 1+ 1 tsp
Beet Powder– 1/4 tsp
In a sauce pan mix together pomegranate seeds, 1 tsp of water, vanilla and sugar if adding.
Bring it to boil.
Add some beet powder to colour.
Let it boil on low flame until the mixture becomes dry.
Set aside to cool.
By the time the pomegranate is boiling, melt white chocolate in a double boiler or microwave.
Remove from heat and allow it to cool after it is has melted.
Now whip aquafaba in a bowl with vinegar until soft peaks form.
Add vanilla essence and beat until stiff peaks form.
Make sure that it is at room temperature.
Now add the room temperature melted chocolate to it and fold in using a spatula. The meringue will be flat once you add the chocolate but no worries.
Once the chocolate is mixes well, add the whole mixture to the pomegranate seeds and mix.
Once thoroughly mixed, transfer to individual serving glasses or bowls and set in refrigerator for three to four hours.
Top with pomegranate seeds and serve chilled.