1 Pomegranate Ice (prepared separately, quantity as needed to line mould)
0.75 cup (150 g) granulated sugar
1 cup (80 ml) hot water
2 large egg whites
1 teaspoons (4 g) granulated gelatin
2 tablespoons (30 ml) boiling water
2 cups (480 ml) heavy whipping cream
1 teaspoon (5 ml) pure vanilla extract
Instructions
1. Prepare the mould: Line the interior of a 6-cup (1.4 L) decorative metal mould with a layer of Pomegranate Ice, pressing it evenly against the walls and base to form a shell approximately 1/2 inch (1.25 cm) thick. Place the lined mould in the freezer while preparing the filling.
2. Bloom the gelatin (hydrating dry gelatin in cold liquid before dissolving): Sprinkle 1 1/2 teaspoons (4 g) granulated gelatin over 2 tablespoons (30 ml) boiling water in a small heatproof bowl. Stir until fully dissolved and no granules remain, 1-2 minutes. Set aside but keep warm.
3. Make the Italian meringue (a cooked meringue made by streaming hot sugar syrup into beaten egg whites): Combine 3/4 cup (150 g) granulated sugar and 1/3 cup (80 ml) hot water in a small saucepan. Cook over medium heat, stirring only until sugar dissolves, then without stirring until the syrup reaches the firm-ball stage, 244-248°F (118-120°C), approximately 8-12 minutes. The syrup should form a firm but pliable ball when a small amount is dropped into cold water.
4. While the syrup cooks, beat the whites of 2 large eggs in a clean, grease-free bowl with a hand or stand mixer on medium-high speed until stiff peaks form, 3-4 minutes. The whites should hold a firm peak that does not droop when the beater is lifted.
5. With the mixer running on medium speed, stream the hot syrup in a thin, steady ribbon down the side of the bowl into the beaten whites. Increase speed to high and continue beating until the meringue is very stiff, glossy, and the bowl feels cool to the touch, 8-12 minutes. Add the warm dissolved gelatin in a thin stream and beat to incorporate fully.
6. Whip the cream: In a separate chilled bowl, whip 2 cups (480 ml) heavy cream to soft peaks, 3-5 minutes. The cream should mound gently but not yet hold a firm shape.
7. Fold the whipped cream into the cooled Italian meringue in three additions, using a large rubber spatula with a gentle cutting-and-folding motion. Stir in 1 teaspoon (5 ml) vanilla extract. The finished mixture should be light, airy, and uniform in colour.
8. Assemble: Remove the Pomegranate Ice-lined mould from the freezer. Fill the centre cavity with the mousse mixture, smoothing the top flush with the rim. Cover tightly with the mould lid or a piece of plastic wrap pressed directly against the surface.
9. Pack and freeze: Nest the covered mould in a larger container or bucket. Surround completely with a mixture of crushed ice and coarse salt (roughly 1 part salt to 4 parts ice by volume). Let stand undisturbed for 3 hours. The mousse is ready when it is fully set and firm throughout — it should not jiggle when the mould is gently shaken.
10. Unmould: Briefly dip the exterior of the mould in lukewarm water, 3-5 seconds, run a thin knife around any unsealed edges, and invert onto a chilled serving plate. Serve immediately with Iced Madeira Sauce.
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