A light, fluffy, creamy yogurt pomegranate mousse on a buttery no-bake biscuit crust and topped with pomegranate jelly is a light and delicious dessert that is easy to make and perfect for the warm weather.
I use an 6-inch springform pan. Line the bottom with a parchment paper. If you have an acetate sheet/cake collar for baking, you can line the side of the pan with it. It helps to make the cake looks neat and easier release. I line with parchment paper, which I DO NOT recommend, because it makes the side of the cake "wrinkles" as you can see from the photo. Just leave it without lining if you don't have a cake collar
Prepare the crust:
Place the crackers or biscuits in a food processor and process into fine crumbs. You can also put the crackers or biscuits in a zipper bag, push the air out and seal. Use a rolling pin to crush them into really fine crumbs. Transfer crumbs to a mixing bowl and add the melted butter and combine the two until it resembles wet sands. Press this mixture onto the base of the pan. Use the back of the spoon to really pack it in
Chill the base in the fridge while you prepare other things
Prepare pomegranate sauce:
Put sugar, water, and pomegranate seeds in a saucepan. Cook over medium heat until it thickens then strain out the juice and keep the seeds for making the jelly later
Prepare yogurt mousse:
Bloom the gelatin with water in a small bowl. Then put the bowl inside another larger bowl fill with hot water to melt the gelatin
Combine yogurt, sugar, vanilla extract, and 50 grams of the pomegranate sauce you strain out earlier.
In another bowl, whip cold heavy cream over medium speed until just thickened. Don't whip into stiff peak. It should be soft peak. Pour this over the yogurt mixture to combine
Add a bit of the yogurt mixture into the gelatin to sort of "temper" it. Then pour the gelatin mixture into the yogurt mixture and stir to combine
Assembling:
Pour this yogurt mixture over the chilled base. Refrigerate for at least 1 hour until the layer is set. Once it is set, you can prepare the jelly layer
Prepare pomegranate jelly layer:
Combine water and sugar in a saucepan and cook over low-medium heat just until sugar dissolves. Remove from the heat. Add the pomegranate seeds and let the mixture cool down a bit to warm. Add gelatin powder and stir to dissolves.
Pour this over the yogurt mousse layer evenly. Chill in the fridge for 4-6 hours or overnight before serving
Serving:
If you don't use a cake collar, use a warm towel to wrap around the cake pan for 2-3 minutes or so, and then gently release the ring and serve the cake