Modern white chocolate mousse with pomegranate gel, caramelized persimmon, and crunchy crumble - photo 1
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Modern white chocolate mousse with pomegranate gel, caramelized persimmon, and crunchy crumble

Desserts Dishes for Special Occasions 90 min Medium 12 wyświetleń ~55.45 PLN - (0)
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Description

An elegant, modern winter dessert that combines a creamy mousse of white chocolate and mascarpone with an intense, sweet-and-sour pomegranate juice gel, aromatic caramelized persimmons, and a crunchy almond-pistachio crumble. The contrast of textures — smooth mousse, silky gel, softly caramelized fruits, and crumble — creates a tasting experience that will delight guests. The dessert comes from modern fusion cuisine, drawing from seasonal winter fruits. Perfect for holiday dinners or romantic occasions; serve chilled, garnished with fresh mint and possibly a splash of liqueur for adults. Visually striking — layers of different colors and textures arranged in transparent cups or on a flat plate.

Ingredients (15)

Servings:
4
  • White chocolate 150 g
  • Mascarpone 250 g
  • 30% cream 200 ml
  • Agar-agar 4 g
  • Pomegranate juice 300 ml
  • Persimmon (kaki) 2.7 szt.
  • sugar 240 g
  • Egg white 120 g
  • Sliced almonds 80 g
  • Pistachios (shelled) 60 g
  • Butter 60 g
  • Wheat flour 80 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Grand Marnier liqueur (optional) 15 ml
  • Fresh mint (for decoration, optional) 6 g
💰 Szacowany koszt dania: ~55.45 PLN (13.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Chocolate mousse

1

Prepare the ingredients and utensils: weigh out the white chocolate (150 g) and chop it into small pieces so that it melts faster. In a small saucepan, heat 100 ml of 30% cream until small bubbles appear at the edges (do not bring to a boil). Turn off the heat and immediately pour the hot cream over the chopped chocolate. Wait for 30–60 seconds, then gently stir with a whisk until the mixture becomes smooth and silky.

Ingredients: White chocolate, 30% cream
Use a saucepan with a diameter of 14–16 cm and a silicone or metal spatula. If the chocolate doesn't want to melt, you can heat it in very short bursts in a water bath or microwave (10–15 sec.), stirring between heating. Do not overheat — the mixture may seize.
2

In a bowl, combine the melted chocolate with 250 g of mascarpone. Mix vigorously until the ingredients come together into a thick cream. If you are using liqueur, add 15 ml now. In a separate, well-chilled bowl, whip the remaining cream (100 ml) until stiff — start on low speed, then increase the speed; the whipped cream should form soft, stable peaks (about 2–3 minutes with a mixer). Gently fold in 1/3 of the whipped cream into the chocolate-mascarpone mixture to "loosen" it, then add the rest and gently combine with a spatula using an up-and-down motion to avoid deflating it. Pour the mixture into glasses or molds and refrigerate for at least 2 hours (it may set faster due to the mascarpone, but chilling will improve the texture).

Ingredients: Mascarpone, 30% cream, Grand Marnier liqueur (optional)
Use a hand mixer or a stand mixer with a whisk attachment. The mixing bowl should be metal and chilled — whipping in a warm bowl will take longer. Do not whip the cream too long — it should be smooth, not grainy.

Pomegranate Gel

3

Prepare the gel while the mousse is cooling. Measure 300 ml of pomegranate juice and pour it into a small saucepan. Sprinkle the agar-agar (4 g) evenly and mix. Let it sit for 5 minutes to allow the agar to absorb. Then, heat the mixture over medium heat, bringing it to a gentle boil (about 2–3 minutes), stirring constantly to dissolve the agar. Remove from heat and let cool for 2–3 minutes. To achieve a smooth, silky jelly, strain through a fine sieve into a clean container. Once cooled to room temperature, pour a thin layer of gel over the mousse (about 5–8 mm) and return to the refrigerator for 30–45 minutes to set. The gel should be firm but flexible — not hard as a rock.

Ingredients: Pomegranate juice, Agar-agar
Use a small saucepan (about 16 cm). Agar-agar gels faster after cooling — if the gel is too liquid, next time add 0.5–1 g more agar-agar. If you don't have agar-agar, you can use gelatin (about 7 g), but then the dessert will not be vegetarian.

Caramelized persimmons

4

Prepare the persimmons: wash the fruits, cut them in half and slice into thick pieces (about 2 cm). In a large skillet, heat 40 g of sugar over medium heat, watching as the sugar melts and changes color to amber (about 4–6 minutes) — do not stir vigorously, shake the pan or stir with a wooden spoon to caramelize evenly. When the sugar reaches a light amber color, reduce the heat to low and add the persimmon pieces (be careful — it may splatter). Fry for 1–2 minutes on each side until the fruits are coated in glossy caramel and feel soft to the touch. Transfer to a plate lined with parchment paper to cool and slightly set.

Ingredients: Persimmon (kaki), sugar
Use a frying pan with a diameter of 24–28 cm and a thick bottom. Be careful — caramelized sugar is very hot and can burn you. If the sugar starts to burn black, discard it and start over. Additionally, you can add a teaspoon of orange juice or butter to the caramel for a deeper flavor (optional).

Almond-Pistachio Crumble

5

Preheat the oven to 175°C (top-bottom). In a bowl, combine 80 g of almond flakes and 60 g of chopped pistachios. Add 80 g of all-purpose flour, 60 g of cold butter cut into cubes, and 20 g of sugar (subtract from the total). Quickly chop the ingredients with a knife or rub them with your fingers (or use a food processor) until uneven crumbs the size of peas form. Spread on a baking sheet lined with parchment paper and bake for 12–15 minutes, stirring every 5 minutes, until the crumble is glossy and turns golden. Remove and let cool — it will become even crunchier.

Ingredients: Sliced almonds, Pistachios (shelled), Wheat flour, Butter, sugar
Use a large baking tray and spread the crumble evenly. Do not bake too long — burnt nuts become bitter. If you want very fine pieces, pulse lightly in a food processor after baking.

Meringue (crunchy fibers)

6

From 120 g of egg whites and 160 g of sugar, prepare crispy meringue pieces. Whip the egg whites on low speed until soft peaks form (about 1–2 min). Gradually add 160 g of sugar, one tablespoon at a time, while continuing to whip until the mixture becomes glossy and forms stiff peaks (about 6–8 min total). Transfer to a piping bag and pipe small irregular shapes onto a baking sheet lined with parchment paper; dry in an oven preheated to 90°C for 1.5–2 hours (with the door slightly ajar to allow steam to escape). The meringues should be dry and crunchy on the outside, possibly slightly soft on the inside depending on preference.

Ingredients: Egg white, sugar
Use a clean, dry bowl (preferably metal) for whipping the egg whites. If the egg whites won't whip, it’s possible that there is fat or a piece of yolk in the bowl — start with new egg whites. Drying at a low temperature takes time, but it guarantees crunchy meringues.

Assembly and decoration

7

Remove the mousses from the fridge — they should be slightly set. Pour a thin, thickened layer of pomegranate gel on top of each portion (if you haven't poured it earlier). Place 2–3 slices of caramelized persimmon on the mousse. Generously sprinkle with almond-pistachio crumble (2–3 tablespoons per portion) for a contrast in textures. Finally, add 1–2 pieces of dried meringue for crunch and a few fresh mint leaves. If you're using liqueur, you can gently drizzle it over the fruit just before serving.

Ingredients: Pomegranate juice, Persimmon (kaki), Sliced almonds, Pistachios (shelled), Egg white, Fresh mint (for decoration, optional)
Use a spoon or a small spatula to precisely apply the gel and crumble. Work quickly with the decorations to avoid soaking the meringue. Additionally, you can add fresh pomegranate seeds for color (optional).

Fun Fact

💡

Pomegranate has been symbolic in many cultures as a fruit of abundance and rebirth; in modern cuisine, its juice is often paired with sweet chocolate to create a contrast of flavors.

Best for

Kolacja świąteczna Romantyczna kolacja Przyjęcie koktajlowe

Tips

🍽️ Serving

Serve the mousses chilled (4–8°C). Present them in clear cups to showcase the layers. Before serving, add fresh mint and possibly a few pomegranate seeds for color contrast. For adults, lightly drizzle with liqueur just before serving.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container (the jelly and mousses will maintain their structure). Keep the crumble and meringues separately in a dry container at room temperature (for up to 3 days). Avoid combining the fragile elements with the mousse too early to prevent them from becoming soggy.

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