Pomegranate white chocolate mousse pie

Pomegranate white chocolate mousse pie

For base:

• Digestive biscuits crushed 2 ½ cups
• Melted butter 4 ounces

For sauce:

• Pomegranate juice 1cup
• Sugar 3 tbsp
• Corn flour 1 tbsp

For white chocolate mousse filling:

• White chocolate 8 ounces
• Caster sugar 3 tbsp
• Gelatin 2 tbsp leveled dissolved in ½ cup pomegranate juice
• Whipped cream 2 cups
• Few drops of red color
• Pomegranate seeds
• Chocolate decoration for garnishing

Method for base:

• Crush biscuits mix with melted butter.Spread into a 8 and half inch loose bottom pan, bake for 10 mins on 180c.Remove and cool.

For sauce:

• Make pomegranate sauce by cooking pomegranate juice and sugar, add corn to thicken.

For filling:

• Melt white chocolate with half cup of cream over a double boiler.Remove and cool, mix with remaining cream and dissolved gelatin.

To assemble:

• Spread mixture on the biscuit base.Top with pomegranate sauce and quickly swirl to give a marble affect.Put to chill for an hour until set.Decorate with whipped cream and chocolate decoration and pomegranate seeds.