TRIPLE-LAYER POMEGRANATE MOUSSE DESSERT

This dessert can also be prepare as one large dessert in a round spring form pan or square pan. Simply follow all the steps but spread and pour into one pan!

TRIPLE-LAYER POMEGRANATE MOUSSE DESSERT

INGREDIENTS
  1. 2 cups (473ml) heavy cream
  2. 2 cups (250g) confectioner's sugar
  3. 1 teaspoon vanilla extract
  4. 12 ounces (340g) whipped cream cheese (or 8oz regular; see Step 3)
  5. 4 ounces (113g) strawberry Jello powder
  6. 3/4 cup (177ml) boiling water
  7. 3/4 cup (177ml) cold pomegranate juice
  8. 1 cup pomegranate seeds
  9. For Top Jello Layer:
  10. 6 ounces (170g) strawberry Jello powder
  11. 1 cup (236ml) boiling water
  12. 1 cup (236ml) cold pomegranate juice
  13. additional pomegranate seeds, for garnish

INSTRUCTIONS
  • Start by preparing 9 glass or plastic cups for the mousse; place them onto a flat baking sheet.
  • Prepare the Jello for the middle layer. Combine 4 ounces Jello powder with 3/4 cup boiling water and stir until the gelatin is completely dissolved. Add 3/4 cup cold pomegranate juice and stir. Place into the refrigerator and let the Jello set about half way. It needs to be wobbly; stir every 5 minutes until it's at the right consistency; see video recipe for reference. Remove and let stand at room temperature while preparing the next step.