Royal Pom pomegranates are Australia’s latest super food – great for heart health and locally-grown – and they add a lively flavour to the smooth indulgence of mousse. The perfect dessert for mum on Mother’s Day

About pomegranates

Pomegranates are a nutritional powerhouse, high in antioxidants to protect against damaging effects of pollution, sunlight, alcohol and premature ageing. They are also a good source of vitamin C, potassium, folic acid and iron while being a low GI food. Clinical studies have shown that a daily serving of 100 per cent pomegranate juice may decrease plaque in the arteries and increase blood flow in people at high risk of heart disease and it may also benefit people with Type 2 diabetes.

Pomegranates have long been a popular fruit grown in the middle East, southern Europe and the Mediterranean, and in tropical Africa, but Australia’s first local crop, the Royal Pom, came to market last year and can now be found in fresh produce sections of supermarkets and at the green grocer.


Serves 4


  • 180g white chocolate, chopped
  • 300ml thickened cream
  • 1 tsp gelatine powder
  • 3 eggs, separated
  • 1 tbsp Grand Marnier, optional
  • White chocolate curls, to serve
  • 2 Royal Pom pomegranates


  • POM Wonderful 100% pomegranate juice
  • 250ml water
  • Honey (to taste)


To make the mousse:

Stir the chocolate and cream in a heatproof bowl over a saucepan of simmering water until melted. Set aside to cool.

Place 1 tbsp of boiling water in a small heatproof bowl. Sprinkle over the gelatine. Bring a small saucepan of water to the boil. Remove from the heat. Sit the bowl of gelatine in the water and stir until dissolved.

Stir the egg yolks, liqueur if using, and gelatine into the cream mixture. Refrigerate for about 20 minutes, until thickened slightly. Use electric beaters to beat the egg whites until firm peaks form.

Fold into the cream mixture until evenly combined. Spoon inside of half pomegranate (or more if desired) evenly in bottom of each of 4 x 1 cup (250ml) serving glasses. Then spoon in cream mixture. Refrigerate for 3 hours until set.

To make the syrup:

Place pomegranate juice in a jug. Add enough water to make up to 250ml (1 cup). Bring juice and honey to the boil over high heat. Boil, uncovered, for 15 minutes or until mixture reaches a syrup consistency.

Serve mousse topped with pomegranate syrup, arils (the seed-like centre of the fruit) and white chocolate curls.

Prep time: 10 minutesmin Cook time: 45 minutes plus chilling timemin