White Chocolate Mousse with Pomegranate Seeds and Gingersnap Cookies

Cooking with pomegranate can be a little bit of a challenge to those who don't like to get messy in the kitchen. Personally, that's never been an issue of mine. The messier things are, the better the result! These red jewels can really be a tad messy to free, but once out they are sweet, crunchy and absolutely delicious. And don't they add something special to anything they touch?

This is a really, really simple dessert to put together but looks great when it comes out to the table. I like these kind of desserts that you can whip up really fast, and serve for a casual family dinner as well as a fancier affair.

White Chocolate Mousse with Pomegranate Seeds and Gingersnap Cookies
Serves 4

2 cups of whipping cream
1 tablespoon of granulated sugar
4 ounces of white chocolate
2 egg whites
1 pomegranate, seeded
6 ginger snaps cookies

Melt the chocolate in a double boiler. Once melted, leave to cool down in a bowl.
Take a cold stainless steal bowl and pour in the cold whipping cream (placed for 30 minutes in the fridge). Using a hand mixer, whip the cream for 2-3 minutes. Add the granulated sugar and whip until the cream has the consistency of light whipped cream. Place in the fridge.

Beat the egg whites (with a pinch of salt) to firm peaks. Gently fold the egg whites with the cream and add the cooled white chocolate. Take your glass serving bowls to start building the dessert. Add a dozen pomegranate seeds at the bottom of each bowl, top with few ginger snaps pieces and top with a generous ladle of the whipped cream mixture. Add another layer of pomegranate seeds and ginger snaps to decorate.
Tip: If preparing in advance, leave the whipped cream mixture in separate bowl. Do not put the ginger snaps in the fridge or they will become soggy. Build the desserts just before serving. Enjoy!