Chocolate mousse with pomegranate granite

METHOD

1. In a heavy-based saucepan, bring 500ml water to the boil.
2. Place chocolate into a bowl and place it over the boiling water, reduce to a simmer.
3. Once melted, combine with the warm crème anglaise.
4. Place the mix into a foam (ISI) gun and charge with 2 gas bulbs. Keep it warm (on top of an oven for example).

To make the granite

1. Place the juice in a shallow tray to cover about 2cm. Place it into the freezer for about 1 hour.
2. Once it starts to crystallize, scrape the mix with a fork. Repeat until you have crystals of pomegranate juice. Keep in the freezer.

To serve

1. In the ramekin of your choice, spray the chocolate mousse from the foam gun.
2. Serve the granite into a chilled side dish.
3. Serve immediately.