Snowflake Cups with Pomegranate Mousse

I have been thinking about how to make little "snowflake cups" for some time and am so happy with how they turned out! You can fill them with all kinds of things!

Last year, I entered the POM Wonderful recipe contest. I'm not entering this year, but the lovely POM people sent me some juice, so I whipped some fabulous pomegranate mousse to go in this batch....so festive! I love pomegranates anytime, but they really remind me of Christmas.A few months ago, I had conference call with Nicole Aloni, a chef I really respect. She told me that she had all kinds of people taste appetizers made with store-bought and homemade pie crusts and no one could tell the difference. Score!:) So, I whipped up these little cups in no time flat....shhhh...it's our little secret. I found these Gold Sprinkles at Sugarcraft.com, if you have a cake supply store near your home, you can probably get them there. They looked so "Christmassy", I couldn't pass them up!

Snowflake Cups with Pomegranate Mousse--makes 40-60
Snowflake Cup Ingredients:
2 Pillsbury Refrigerated Pie Crusts
Powdered Sugar (for garnish)
3" or 4" snowflake cookie cutter (I got ours at our local kitchen store for 85 cents)
Mini-muffin or tartlet pan

Mousse Ingredients:
1 1/2 C. POM Wonderful 100% Pomegranate Juice
1 Can Sweetened Condensed Milk (about 14 oz.)
1 cup heavy whipping cream
1 pkg. unflavored gelatin
various sprinkles, optional

Snowflake Cup Directions:
Preheat oven to 375 degrees. Lightly spray mini-muffin pan with cooking spray. Unroll pie crust and with a rolling pin, roll it out to a 12" circle (about 1/8" thick). Cut out snowflake shapes with cutter. Lay one snowflake over each opening in the mini-muffin pan and gently press the center of each snowflake until it touches the bottom of the pan. Bake for 7-10 minutes, until golden brown. Remove from oven and place on baking rack to cool. Dust with powdered sugar and cool completely. Re-roll remaining pie crust and repeat directions, you should get 20-30 snowflakes per pie crust.Mousse Directions:
Dissolve 1 package of unflavored gelatin in 1/4 cup POM Juice. Bring to a boil another 1/4 POM Juice. Remove from heat and add the dissolved gelatin, stirring until completly dissolved. Set aside.
Beat heavy whipping cream for 2-3 minutes, until thick. Add pomegranate juice and sweetened condensed milk and beat for an additional minute. Pour the dissolved gelatin mixture into the cream mixture and mix on medium speed for 1 minute. Place in refrigerator for 1-2 hours. When ready to serve, spoon mousse into a pastry bag or ziploc freezer baggie with one end snipped off. Pipe out a heaping tablespoon into each snowflake cup. Garnish with sprinkles, if desired. Serve immediately.

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