Category
Sweets and Desserts
Setup time
Medium
Difficulty
Easy
Cost
Low
To enjoy
With family
Nº of people
Ingredients
- 200ml of cream
- 1 small can of condensed milk
- 1 pack of puff pastry
- 25g of sugar
- 2 pomegranates
- 50g of dark chocolate
- To taste: fleur de sel
50ml of Gallo First Crop 2019-2020
Method of preparation
Start by cutting the puff pastry into strips, sprinkling them with sugar and a drizzle of First Crop 2019-2020.
Bake them in the oven at 200ºC until the pastry sticks have browned.
Whip the cream, add the condensed milk and reserve.
Remove the pomegranates peel, crush half and add to the previous mixture, then setting the mixture to cool.
Heat the sugar in a pan and let it caramelise slowly. When it becomes a caramel, shape the crunchies on a tracing paper sheet. Sprinkle with fleur de sel.
Shave the dark chocolate bar with a knife to create chips.
When cold, place the mousse in a bowl, add the remaining pomegranate, the dark chocolate chips and serve with the caramel crunchies.
