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Sweets and Desserts

Pomegranate and caramel mousse with crispy puffs

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Recipe
Category
Sweets and Desserts
Setup time
Medium
Difficulty
Easy
Cost
Low
To enjoy
With family
Nº of people

Ingredients

Products used

Method of preparation

1

Start by cutting the puff pastry into strips, sprinkling them with sugar and a drizzle of First Crop 2019-2020.

2

Bake them in the oven at 200ºC until the pastry sticks have browned.

3

Whip the cream, add the condensed milk and reserve.

4

Remove the pomegranates peel, crush half and add to the previous mixture, then setting the mixture to cool.

5

Heat the sugar in a pan and let it caramelise slowly. When it becomes a caramel, shape the crunchies on a tracing paper sheet. Sprinkle with fleur de sel.

6

Shave the dark chocolate bar with a knife to create chips.

7

When cold, place the mousse in a bowl, add the remaining pomegranate, the dark chocolate chips and serve with the caramel crunchies.