Creamy Pomegranate Yogurt Mousse Cake Delight (Print Version)

Light, tangy Pomegranate Yogurt Mousse Cake recipe! Learn my simple secrets for this stunning, refreshingly creamy dessert. Perfect for any occasion.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 40 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Modern European
Dietary: Vegetarian

# Ingredients:

→ Crust Foundation

01 - 1 ½ cups graham cracker crumbs
02 - ½ cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Creamy Mousse Core

04 - 2 cups plain whole milk yogurt
05 - 1 ½ cups heavy cream, chilled
06 - ½ cup powdered sugar
07 - 2 ½ teaspoons unflavored gelatin powder
08 - ¼ cup cold water (for gelatin)
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon vanilla extract

→ Pomegranate Topping & Garnish

11 - 1 cup fresh pomegranate arils
12 - ½ cup pomegranate juice
13 - 1 teaspoon cornstarch

# Instructions:

01 - First things first, get those graham crackers into fine crumbs. I usually just blitz them in my food processor, but a bag and a rolling pin work too – a great way to relieve some stress, honestly! Mix the crumbs with the melted butter and granulated sugar until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. I use the bottom of a glass to get it super compact. Pop it in the fridge while you get the mousse ready; we want it nice and firm.
02 - This step for the Pomegranate Yogurt Mousse Cake is crucial, don't skip it! Sprinkle the unflavored gelatin powder over about a quarter cup of cold water in a small bowl. Let it sit for about 5-10 minutes. It'll get all thick and rubbery – that's good! Then, gently heat it (either in the microwave for 10-15 seconds or over a double boiler) until it's completely dissolved and clear. Make sure there are no granules left, or your mousse won't set smoothly. I once had chunky gelatin, and trust me, it wasn't a pleasant surprise.
03 - In a separate, chilled bowl (I always pop mine in the freezer for a few minutes first), whip the heavy cream with the powdered sugar and vanilla extract until you get soft peaks. You want it light and airy, but not stiff. This is where you can easily go too far, so keep an eye on it! Stop just before it gets too firm. This whipped cream is what gives our Pomegranate Yogurt Mousse Cake its incredible lightness.
04 - In a large bowl, whisk together the plain whole milk yogurt and lemon juice. Then, slowly drizzle in the dissolved gelatin, whisking continuously to prevent lumps. Gently fold in the whipped cream in two additions. Be super gentle here! We want to keep all that beautiful airiness we just whipped into the cream. This creates the dreamy texture of your Pomegranate Yogurt Mousse Cake.
05 - Pour the mousse mixture over your chilled graham cracker crust in the springform pan. Smooth the top with a spatula. Now, for the hardest part: chilling! Cover it loosely with plastic wrap and refrigerate for at least 3-4 hours, or even better, overnight. This Pomegranate Yogurt Mousse Cake needs time to set up properly, so resist the urge to peek or cut into it early. Patience is a virtue here, friends!
06 - Once your mousse cake is beautifully set, it's time for the crowning glory. In a small saucepan, combine pomegranate juice and cornstarch. Whisk until smooth, then heat over medium heat, stirring constantly, until it thickens into a light glaze. Let it cool slightly. Arrange your fresh pomegranate arils over the top of the set mousse. Then, gently spoon or drizzle the cooled pomegranate glaze over the arils. Carefully remove the springform pan sides, and there you have it – your stunning Pomegranate Yogurt Mousse Cake, ready to impress!

# Notes:

01 - Don't rush the chilling; it's the secret to a perfect slice.
02 - You can make the crust and mousse a day ahead, then assemble.
03 - Greek yogurt works, but I love the tang of a good plain whole milk yogurt.
04 - A sprinkle of chopped pistachios on top just elevates it, honestly.

# Equipment Needed:

01 - 9-inch springform pan
02 - food processor (optional)
03 - mixing bowls
04 - whisk
05 - electric mixer
06 - small saucepan
07 - spatula

# Nutrition (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 5g

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