This stunning starter is the perfect way to kick off your Christmas dinner. Combining beautifully crisp pomegranate jewels with creamy ricotta, goat's cheese and refreshing cucumber, this impressive, yet quick-to-make mousse recipe is a guaranteed winner.
- Pat the cucumber ribbons with kitchen paper to remove excess moisture. Line 4 x 100ml ramekins or dariole moulds with the ribbons, letting some to drape over the sides.
- Combine the ricotta, goat’s cheese, 100g pomegranate seeds and any juice, the red wine vinegar and chives in a bowl; season. Spoon the mixture into the ramekins and seal tightly with the cucumber ribbons. Chill for 30 mins.
- Divide the watercress leaves between 4 plates and turn out the mousses on top. Scatter over the remaining pomegranate seeds. Mix the balsamic glaze with the honey to combine, then drizzle over each plate.
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