Looks can be deceiving. Take the dragon fruit, for example, the spiny, magenta fruit that many of my fellow food bloggers such as Megan at Foodalution have been sampling lately. Spiky and dangerous on the outside, sweet and creamy on the inside.
POM-Lime Mousse is another example. At least the way I made it. I started out with high hopes after the generous people at POM Wonderful sent me a box of POM juice. My mind immediately went to beautiful, whipped magenta mousse. Perfect, I thought.
Lime and pomegranite juice seemed like a marriage made in heaven. Tart, crisp flavors, beautiful colors all melded into a light, frothy dessert.
I followed the basic recipe I found on Kevin Week's Seriously Good blog; it seemed easy and straightforward.
I replaced some of the lime juice with POM juice (I did not have key limes, but used regular lime juice instead.) The color was brilliant. I was psyched. In another sauce pan I heated the egg yolks (some mousse recipes only use whites, but since these eggs were fresh from my very own chickens, I couldn't bear to waste the yolks). The minute I added in the POM and lime juice to the egg yolks, I realized my mistake. The concoction turned a beautiful shade of...brown.
I forged ahead, making a mental note to add the POM juice later next time. I dissolved the gelatin, added it to the thickened yolks and let it cool. Maybe a little too much. The yolk-juice mixture quickly turned into a stiff glop. This was not looking good, but the flavor, upon testing, was delicious. Waste not, want not.
I beat the egg yolks into stiff peaks, whipped the cream, then folded them together. Now, to add the gelatinous brown glop. So I did. At that point, I decided that I couldn't name this mousse POM-anything. It looked more like Moose Track ice cream, white and creamy with brown chunks throughout. Hence, the name Moose Track Mousse. It was not pretty. But it was tasty. Very tasty. Sometimes our failures are, in fact, great accomplishments.
If I did again, I would do differently. I would be ready to mix in the yolk mixture before it congealed. I would also mix POM into the whipped cream and then fold that gently into the egg yolk/white mixture to retain the beautiful color. Or I would use an egg-white only mousse recipe.
POM-Key Lime Mousse
1/3 c fresh Key lime juice (8-10 Key limes)
1/3 cup POM
3 tbsp warm water
1 pkg unflavored gelatin
4 ea large eggs — separated, at room temperature
1 tbsp lime zest
1/4 tsp vanilla extract
3/4 c sugar
1 c chilled whipping cream
Sprinkle gelatin over warm water and set aside to soften.
Whisk yolks in a small saucepan to blend. Then whisk in POM-lime juice, 1/2 cup sugar, and lime zest. Cook over low heat, stirring constantly, until mixture thickens to the consistency of heavy cream. Remove from heat and stir in gelatin and vanilla extract. Set pan in cold water and cool to room temperature, stirring occasionally.
Beat egg whites until soft peaks form.
In another large bowl, beat whipping cream until soft peaks form, add remaining 1/4 cup sugar and beat until stiff.
Fold egg whites into whipped cream. In increments of a third, fold lime mixture into whites and cream. You can either divide the mixture into 6 individual serving dishes or leave in the large bowl. Chill until set. Serves 6.