Saffron Paneer Mousse With Cherry Sauce

1. 1

   Process cheese, saffron, yogurt and 1/4 cup of the sugar in a food processor until almost smooth.

2. 2

   Beat cream in a large bowl with an electric mixer on medium speed until firm peaks form. Fold cream into cheese mixture. Spoon into 4 serving glasses. Cover with plastic wrap and refrigerate for 30 minutes.

3. 3

   Remove the seeds from the pomegranate. Reserve 3 tbsp seeds. Place remaining seeds in a food processor and process until pulpy. Transfer the pulp to a sieve set over a bowl. Using the back of a spoon, press the pulp to release the juice. Place pomegranate juice, cherries, remaining 1/4 cup sugar and 2 tbsp water in medium saucepan on high heat. Bring to a boil. Reduce heat to medium and simmer, stirring, for 5 mins or until slightly syrupy. Cool.

4. 4

   Spoon cherry mixture over mousse. Sprinkle with reserved pomegranate seeds.

* Per serving · 4 servings · Values may vary.

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