Saffron Paneer Mousse With Cherry Sauce

• 11 oz paneer cheese
• None None Pinch saffron threads
• 1/2 cup plain Greek yogurt
• 1/2 cup sugar
• 1 cup heavy cream
• 5 oz frozen pitted cherries, thawed
• 1 None pomegranate

1. Process cheese, saffron, yogurt and 1/4 cup of the sugar in a food processor until almost smooth.
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. 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. Spoon cherry mixture over mousse. Sprinkle with reserved pomegranate seeds.

paneer cheese, saffron threads, yogurt, sugar, heavy cream, cherries, pomegranate

Taken from recipes-plus.com/api/v2.0/recipes/21303 (may not work)