Beetroot - pomegranate mousse By Nirali Mokaria


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Beetroot - pomegranate mousse

It is a 3 layered dessert which contains minimum sugar, the base is made up of wheat beetroot sponge. The centre layer is a home made naturally flavoured cream cheese and the top has thick natural concentrate of beet and pomegranate juice.
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2 Servings

Cooking Time

Preparation time 30 mins , Setting time 90 mins

Meal Type


Rate This Recipe6


  • 1 whole beetroot grated
  • Half cup home made cream cheese
  • Half pomegranate juice
  • Half cup wheat flour
  • Half cup powdered sugar
  • 1 pinch of baking soda
  • Half teaspoon baking powder
  • A pinch of salt
  • Half cup whipping cream
  • 1 tablespoon melted white chocolate


  1. 1

    Prepare a beetroot sponge cake base and cut in a circle with a cookie cutter.
  2. 2

    Whip the cream cheese, whipping cream and white chocolate together, add half tea spoon of the following mentioned concentrate for a light pink color .
  3. 3

    Prepare concentrate with pomegranate and beet juice by adding a teaspoon of sugar and boil it till it becomes very thick.
  4. 4

    Take one x ray sheet and cover it in round shape around the cookie cutter so that we can layer the mousse perfectly.
  5. 5

    Now layer up, start with bottom, the sponge, add the cream cheese mixture with a piling bag on the centre. Set it in fridge for 1 hour.
  6. 6

    Add the concentrate on the top to give it a glazed look and set for another 1 hour.
  7. 7

    Now take it out on a serving plate and gently remove the x-ray sheet and garnish with the florets made with beetroot and enjoy.

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