Triple-Layer Pomegranate Mousse Dessert

Published on September 22, 2015 | In American | By tatyanaseverydayfood |

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These triple-layered strawberry pomegranate mousse parfaits are worthy of royalty! They’re stunning, elegant and most importantly, easy to make at home! This no-bake pomegranate mousse dessert captures all the sweet and tangy flavors of the pomegranate in one cup! A triple layer treat with a no-bake cheesecake layer, followed by a creamy Jello layer and pomegranate-flavored Jello on top! The different layers will melt in your mouth and the crunchy pomegranate seeds are a perfect addition.

For this pomegranate mousse dessert, I wanted to combine the creamy flavors of a no-bake cheesecake with the tangy and sweet flavors of the pomegranate. The first layer is simply white is a traditional no-bake cheesecake. It’s delicious, creamy and you’ll want to eat it by the spoonfuls! The next layer is made with the same cheesecake filling but the addition of strawberry jello. The flavor of the strawberry goes so well with the pomegranate! And for the final layer, more strawberry jello made with pomegranate juice! That last layer really brings home the pomegranate flavor!

This dessert can be assembled in plastic cups if you want to take it to a party, or make it in glass containers if you’re hosting at home. Either way, this dessert will wow your guests! And, it can be made ahead of time, up to 3 to 4 days in advance; just keep it refrigerated until you’re ready to serve!

For all the recipe details, watch my video recipe!

This dessert can also be prepare as one large dessert in a round spring form pan or square pan. Simply follow all the steps but spread and pour into one pan!

Enjoyed this pomegranate dessert? Check out these other delicious treats!

Pomegranate Macarons: http://tatyanaseverydayfood.com/recipe-items/chocolate-pom-macarons/

Pomegranate Cake: http://tatyanaseverydayfood.com/recipe-items/pistachio-pom-cake/

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Ingredients

2 cups (473ml) heavy cream
2 cups (250g) confectioner's sugar
1 teaspoon vanilla extract
12 ounces (340g) whipped cream cheese (or 8oz regular; see Step 3)
4 ounces (113g) strawberry Jello powder
3/4 cup (177ml) boiling water
3/4 cup (177ml) cold pomegranate juice
1 cup pomegranate seeds
For Top Jello Layer:
6 ounces (170g) strawberry Jello powder
1 cup (236ml) boiling water
1 cup (236ml) cold pomegranate juice
additional pomegranate seeds, for garnish

Instructions

Start by preparing 9 glass or plastic cups for the mousse; place them onto a flat baking sheet.
Prepare the Jello for the middle layer. Combine 4 ounces Jello powder with 3/4 cup boiling water and stir until the gelatin is completely dissolved. Add 3/4 cup cold pomegranate juice and stir. Place into the refrigerator and let the Jello set about half way. It needs to be wobbly; stir every 5 minutes until it's at the right consistency; see video recipe for reference. Remove and let stand at room temperature while preparing the next step.
Place heavy cream, confectioner's sugar and vanilla into a mixer bowl. Whisk on high speed until soft peaks form. Gradually add in whipped cream cheese. Soften the cream cheese at room temperature first. If you are not able to find WHIPPED cream cheese, whisk 8 ounces of regular cream cheese on high speed until light and fluffy before making your whipped cream.
Divide cream mixture in half. Place one half into a large pastry bag and pipe equal amounts into each glass. Use a spoon to spread the cream to the edges, forming an even layer.
Keep the remaining half in your mixer bowl. Pour prepared Jello into the cream and whisk on high speed until well combined; scrap down sides of bowl often to get all the cream incorporated. Stir in 1 cup pomegranate seeds with a spatula.
Use a large spoon, or transfer the mixture into a pastry bag, and pour the prepared Jello mixture over the first layer. Transfer the cups into the refrigerator and let set for 1 hour.
After one hour, prepare the last layer. Mix a 6-ounce package of Jello with 1 cup boiling water and 1 cup pomegranate juice. Let the Jello cool completely at room temperature before using.
Pour the cooled Jello over the mousse to form the last layer. Transfer dessert cups make into the refrigerator and let the layers set completely; at least a few hours but preferably overnight. Can garnish the tops with more seeds if desired.

Servings : 9
Course : Dessert
Recipe Type : Parfaits & Mousse, Video

11 Responses to Triple-Layer Pomegranate Mousse Dessert

Sofie February 1, 2016 at 3:40 am #

Do you have any ideas for us people who cannot get our hands on jello powder?
Because i woukd really like to try this recipe out

Reply
- tkorchemnaya February 1, 2016 at 1:41 pm #
  
  You can try using some fruit extract but you will need some sort of gelatin to set the dessert. If you don’t have regular gelatine, maybe try using Agar agar; it’s a plant based gelatin that also works great 🙂
  
  Reply
Shahin November 9, 2016 at 2:15 am #

Hi dear Tatyana , I know English a little bit.Can I use middle part (mousse) for filling part of a charlotte
dessert ?I mean is this mousse cut and sliced with knife after reversing charlotte?????Thanks.

Reply
- tatyanaseverydayfood November 9, 2016 at 12:08 pm #
  
  I think the filling would work for a charlotte, too! 🙂
  
  Reply
naghmeh January 14, 2017 at 3:57 am #

hi dear Tatyana. why u dont use Pomegranate jello powder?
just for taste ?? or in ur contry there isen’t?
beacuse in my contry there is Pomegranate jello powder.
tanx for answer and for recipe.
Naghmeh

Reply
- tatyanaseverydayfood January 15, 2017 at 8:10 pm #
  
  Hi! Unfortunately, I wasn’t able to find pomegranate jello powder in stores near me. If you are able to find it, you can certainly use it! 🙂
  
  Reply
Naomi September 17, 2017 at 3:35 am #

Hi! if i were to use gelatin instead of jello powder, how much would you use?
Making this for the holidays, They are just beautiful!

Reply
- tatyanaseverydayfood September 17, 2017 at 9:43 am #
  
  Which layer do you want to use the gelatin for? This is perfect for the holidays!
  
  Reply
Tanya Lisovskiy May 2, 2018 at 4:27 pm #

One of my most favorite mousse desserts make it every Christmas! 🙂 family favorite. So simple and easy. Love it

Reply
Jasmine June 14, 2018 at 10:51 pm #

does the mousse set firm enough to take it out of a mold?

Reply
- tatyanaseverydayfood June 15, 2018 at 10:06 am #
  
  I actually haven’t tried that but I’m sure it would look beautiful! I would add more gelatin to ensure that it set firmly enough
  
  Reply