In Greek mythology, pomegranates were used to trick the goddess, Persephone, into becoming the queen of the underworld. With this dessert, you can tell the story of a sweet girl turned dark and bitter within the clouds. Though most people see the pomegranate as bad due to this story, it actually has many properties that are good! Pomegranate arils are often used for abundance, fertility, and luck.
So why not give a guest, friend, or lover a taste of good intentions?
Ingredients
-
Chocolate Angel Cake
- Halo
- Pomegranate Chocolate Mousse
- Devilish Cloud
Instructions
-
Halos
- Line a baking sheet with parchment paper and set aside.
- Fill a 6-qt pot 1/3 full of water and heat to a simmer. Using another smaller pan, heat sugar and water over medium heat. Use a damp brush along the edges to prevent crystallization. Heat until sugar begins to golden (about 15 minutes)
- Remove pot from heat and set into simmering water. Work quickly to spoon circles for your halos on the baking sheets. They should harden but if your kitchen is too humid, set the halos in the freezer. Pomegranate Chocolate Mousse
- Combine gelatin and cold water to allow to bloom for 5 minutes. Place the bottom of the bowl in hot water carefully and mix to dissolve. Set aside
- In a small saucepan, mix arils and any juice, sugar, rinds, and water. Bring to a boil then lower to a simmer for 10 minutes.
- Gently mash arils to pop the juices. You'll feel a squish and eventually you won't feel any squishing. Let simmer again for 5 minutes or until the liquid turns syrupy and dark. Remove from heat and strain into another bowl, squishing the rails to get any juice out.
- Mix the gelatin into syrup and mix to combine. Set aside.
- Beat whites until foamy, then slowly add second sugar until stiff peaks form. Set aside in another bowl and wash mixer bowl and whisk.
- Beat cream until soft peaks then add pomegranate syrup. Beat until incorporated and thick. If you want the mousse to look more red, add color here. Fold in egg whites carefully and pour into a container to set into the fridge for 2 hours. Angel Cake
- Preheat oven to 350F. Grease small bundt pans with a generous amount of pam or butter. Place egg whites in mixer bowl and let it sit for 30 minutes or until room temperature.
- Sift flour, sugar, and cocoa three times until combined. Set aside.
- Once eggs are room temperature, begin beating and add vanilla. When frothy, add cream of tartar and salt. Beat on medium-high until soft peaks form. Gradually add salt until stiff peaks form. Set aside.
- Gradually fold the cocoa flour mixture into egg whites carefully. Gently spoon into bundt pans and flatten the batter. Set onto a baking sheet and into the oven for 40-45 minutes until browned and appears dry. Remove and immediately invert pans. Cool for 1 hour or until room temperature. Devilish Cloud
- Chill the mixer bowl either by placing it in the fridge or freezer for a few minutes. Using a whisk attachment, whisk heavy cream, sugar, and whiskey until light and fluffy. Set aside for assembly. Assembly
- Pick a plate of choice and chill the plate. Take an angel cake and decorate with powdered sugar and top with mousse. Take the cold plate and spoon a generous amount of cloud on the plate. Set cake on top of the fluffy cloud and delicately place a halo to stand inside the cloud beside the cake. Serve cake with a few arils of pomegranate
Notes
Serve immediately after you assemble! Keep separate components in airtight containers until ready to serve again. Keep halos in the freezer to prevent melting or prevent breaking. If you do not want to use small bundt cake pans, use a springform pan with parchment at the bottom. Cut into slices with a heated knife and serve the same. Use any whiskey you wish to use! I recommend Jim Beam Vanilla infused whiskey.