Pomegranate Mousse Makes about 1 quart Chef’s note: The number of servings depends on the type of mold used. This recipe made about 20 fruit domes. Shannon Beers | Pastry Sous Chef, Wedding Cake Specialist | Biltmore Catering, Asheville, NC

Ingredients for Pomegranate Mousse:

• 500 mL. The Perfect Purée Pomegranate Concentrate, thawed
• 8 gelatin sheets
• 5 oz. sugar
• 500 mL. heavy cream

Chef’s serving suggestion: Finish with a chocolate mirror glaze and pomegranate seeds.

Method for Pomegranate Mousse:

Bloom gelatin sheets in cold water until softened. In a saucepan, heat half of the pomegranate concentrate with sugar until the sugar is just dissolved; remove from heat. Add bloomed gelatin and stir to dissolve completely. Stir in remaining concentrate and cool to room temperature. Whip heavy cream to medium peaks. Fold cooled concentrate mixture into whipped cream. If using a mixer, avoid overwhipping to prevent the mousse from breaking. Pipe or pour into silicone molds and freeze until firm. Unmold before serving.