Rosewater and Pomegranate Bites | How to make Rosewater and Pomegranate Bites

By Rashmi Ahuja  |  25th Feb 2017  |  
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  • Rosewater and Pomegranate Bites, How to make Rosewater and Pomegranate Bites
Rosewater and Pomegranate Bitesby Rashmi Ahuja
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About Rosewater and Pomegranate Bites Recipe

How about some sweet and creamy dessert with tartness from pomegranate and dash of rosewater-for some extra romance!!

Rosewater and Pomegranate Bites is one dish which makes its accompaniments tastier. With the right mix of flavours, Rosewater and Pomegranate Bites has always been everyone's favourite. This recipe by Rashmi Ahuja is the perfect one to try at home for your family. The Rosewater and Pomegranate Bites recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Rosewater and Pomegranate Bites is 15 minutes and the time taken for cooking is 45 minutes. This is recipe of Rosewater and Pomegranate Bites is perfect to serve 0 people. Rosewater and Pomegranate Bites is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Rosewater and Pomegranate Bites. So do try it next time and share your experience of cooking Rosewater and Pomegranate Bites by commenting on this page below!

Rosewater and Pomegranate Bites

Ingredients to make Rosewater and Pomegranate Bites

  • For oatmeal base
  • 125g rolled oats
  • 60g flour
  • 100g sugar
  • 110g butter, softened
  • 1 tsp corn starch
  • ¼ tsp baking powder
  • ½ tsp salt
  • For pomegranate mousse
  • 180g white chocolate
  • 90 ml milk
  • 200 ml cream
  • 150 ml pomegranate juice
  • 4 gelatine sheets
  • 2-3 tbsp pomegranate molasses
  • Fresh strawberries, thinly sliced
  • For pomegranate rosewater gel
  • 200ml pomegranate juice
  • 2 tsp rosewater
  • 2 gelatin sheets

How to make Rosewater and Pomegranate Bites

  1. For oatmeal base. Heat up the oven to 180C. Grease a tray 20x20 cm and line it with a baking paper. In a mixing bowl add together rolled oats, butter, sugar, flour, baking powder and salt. Mix it well.
  2. Press the mixture into the prepared tray into a thick and even layer, around 2 cm thick. Place it in the fridge for few minutes.
  3. Bake it in the oven for 10-15 minutes until it golden brown in color. Once ready, take it out of the oven and while it still hot use the back of the spoon to smoothen the surface. Let is cool down.
  4. While it is baking prepare the white chocolate pomegranate mousse mixture.
  5. Place the gelatin in cold water and let it bloom for 3-5 minutes. Place the roughly chopped white chocolate in a bowl and melt it over a pan of gently simmering water. Alternatively, can be done by heating in short busts in a microwave.
  6. Meanwhile, place the milk in a small pan and heat it up on low to medium heat. Remove from the heat, add in the gelatin. Mix it well to combine and then add melted chocolate. Stir it well to form homogenous mixture and let it cool briefly.
  7. Once cooled (under 20C) use a rubber spatula to gently fold in the whipped cream, in two parts, until well combined. Mix in to the mixture freshly squeezed pomegranate juice.
  8. Drizzle few generous tablespoons of pomegranate molasses on the surface of oatmeal crust. Then pour the mousse over it, gently shake to level off and let it set in the fridge for 20 minutes. Place thin slices of fresh strawberries.
  9. While the mousse is setting, prepare the pomegranate rosewater gel.
  10. Place the gelatin in cold water and once it is bloomed add few tablespoons of hot boiling water to melt it out.
  11. In a bowl, mix together pomegranate juice and rosewater. Add in the melted gelatin and pour it on top of the set mousse. Gently transfer it to the fridge and let it set for 10 minutes.

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