Instructions

1. For the Mousse:
2. 1. Heat the pomegranate juice in a small pan over medium heat until it has reduced to about 1/3 cup. Let it cool.
3. 2. Whisk eggs, sugar, and pomegranate juice in a double boiler (over a large heat proof bowl) over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
4. 3. Drain through a mesh sieve to get rid of lumps. Stir in butter 1 piece at a timeuntil well incorporated. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.
5. For the Donuts:
6. 4. You need one finished batch of THIS recipe.
7. For the glaze:
8. 5. When the curd has thickened and cooled, whip the cream to stiff peaks. Fold the whipped cream into the custard.
9. 6. Transfer the mousse either to a pastry bag with a tip or a squeezie bottle. (I used a pastry cream/frosting “gun” from pampered chef and it worked like dream!).
10. To Assemble:
11. 7. Insert the tip of the pastry bag or bottle into the doughnuts and fill each one with the pomegranate mousse.
12. 8. Then dip the donut in the glaze and immediately sprinkle with the fresh pomegranate seeds. Let sit to set up and then enjoy!