Recipes+
Ingredients
Method
1.Process cheese, saffron, yogurt and half the sugar until almost smooth.
2.Using an electric mixer, beat cream in a large bowl until firm peaks form. Fold cream into cheese mixture. Spoon into 4 serving glasses. Cover with plastic food wrap; chill for 30 minutes.
3.Combine cherries, remaining sugar, pomegranate juice and 2 tablespoons water in medium saucepan over high heat. Bring to the boil. Reduce heat to moderate; simmer, stirring for 5 minutes or until slightly syrupy.
4.Spoon cherry mixture over mousse. Serve mousse sprinkled with pomegranate seeds.
Use a pinch of ground turmeric instead of saffron. Paneer is afresh firm cheese used in Indian cooking. If unavailable, use well-drained fresh ricotta and 1/4 cup yogurt. No pomegranate? Use pomegranate juice instead. Colour may vary.
Note
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