Pomegranate Yogurt Mousse

This dessert was a refreshing way to end the weekend. It was a nice balance of flavors with a touch of sweetness tempered with just a hint of richness. It was in fact a lot like what my mood had been over this thanksgiving weekend, my general thankfulness over the general peace and quite in my house, the fact that I have happy and healthy children is tempered with the general economic problems surrounding us and of course my sheer shock with all the events in Mumbai, India.

Pomegranate Yogurt Mousse

Serves 6

Ingredients

1 carton organic non-fat vanilla yogurt
5 cups pom wonderful pomegranate juice
3 cloves
1 tsp grated ginger
1/2 cup raw cane sugar
1 envelope unflavored gelatin
1/2 cup chilled whipping cream
1 cup pomegranate seeds (about 1.5 pom wonderful pomegranates)

Method of Preparation

1. Place the yogurt in a colander lined with a cheese cloth and place in a bowl and let this drain for 4-5 hours.
2. Heat the pomegranate juice with the cloves and ginger for 1 hour till about 1/3 in volume. Strain the spices and stir in the sugar and gelatin and let this cool.
3. Whip the cream till stiff.
4. Beat the strained yogurt with the reduced juice till smooth and mix in the cream.
5. Prepare six individual bowls or one large bowl, spoon some of the yogurt mixture to fill about half the mixture, layer with pomegranate seeds and cover with the rest of the mixture.
6. Chill for at least six hours, serve decorated with additional pomegranate seeds if desired.