Pomegranate and coconut mini trifles – Food & Home Magazine
Indulge in creamy coconut mousse with pomegranate jelly layers for a visually stunning dessert. Perfect for special occasions or simply to satisfy your sweet tooth.
Ingredients
- <h3>Mousse</h3>
- 2 x 400ml tins coconut cream
- 4 star anise
- 2 cinnamon sticks
- 150g white chocolate, broken
- 30ml (2 tbsp) gelatine powder
- 30ml (2 tbsp) water
- <h3>Pomegranate jelly</h3>
- 500ml pomegranate juice
- 15ml (1 tbsp) gelatine powder
- 100g castor sugar
- small handful pomegranate rubies, to garnish
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