Pomegranate, ricotta and goat's cheese mousse recipe
This stunning starter is the perfect way to kick off your Christmas dinner. Combining beautifully crisp pomegranate jewels with creamy ricotta, goat's cheese and refreshing cucumber, this impressive, yet quick-to-make mousse recipe is a guaranteed winner.
See method- Serves 4
- 15 mins plus chilling
- 180 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 1 cucumber, seeded and peeled into ribbons
- 200g ricotta
- 100g soft goat's cheese
- 150g pomegranate seeds
- 1 tsp red wine vinegar
- ¼ x 30g pack chives, chopped
- ½ x 85g pack watercress
- 1 tbsp balsamic glaze
- 1 tsp honey
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Shop ingredientsEach serving contains
- Energy
- 755kJ 180.0kcal
- Fat
- 11g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 9.3gProtein 10.1gFibre 0.8g
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- Pat the cucumber ribbons with kitchen paper to remove excess moisture. Line 4 x 100ml ramekins or dariole moulds with the ribbons, letting some to drape over the sides.
- Combine the ricotta, goat’s cheese, 100g pomegranate seeds and any juice, the red wine vinegar and chives in a bowl; season. Spoon the mixture into the ramekins and seal tightly with the cucumber ribbons. Chill for 30 mins.
- Divide the watercress leaves between 4 plates and turn out the mousses on top. Scatter over the remaining pomegranate seeds. Mix the balsamic glaze with the honey to combine, then drizzle over each plate.
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