OL-EVE PRODUCTS USED IN RECIPE: POMEGRANATE SAUCE
INGREDIENTS FOR 4 PERSONS:
- 150gr albumin chopped in a light meringue
- 225 granulated sugar
- 90 gr of water
- 300 gr milk cream, 35% fat
- 250gr of fresh pomegranate juice (from 3 pomegranates approx.)
- 6 gr gelatine
- Pomegranate Sauce
PREPARATION
In one bowl, “beat” the egg white to produce a light meringue. At the same time, in one pot, boil the sugar and the
water until they caramelize and reach 123 celcius degrees boiling temperature. Then, pure slowly the sugar syrup in
the meringue and stir the mixture. When it is ready, place it in the fridge.
Use 100gr of the pomegranate juice and heat it gently adding the gelatins and stir until they melt
In another bowl, “beat” with a mixer the milk cream until it becomes thick. Take the meringue out of the fridge and
keep the 100gr. In the 100gr of meringue, add 250gr of the juice and then the milk cream. Stir gently and put the
mixture in small balls. Leave them in the fridge for 5-6 hours. Serve the mouse but first pure with pomegranate
sauce and decorate with biscuits or nuts!