This is very easy dessert, light airy mousse studded with crunchy pomegranate seeds.

Remove the seeds from the pomegrantes, and put into a bowl. Half of them blend with an blender until smooth, set aside.

In a big bowl, beat together the mascarpone and honey until combined, then gradually add the pomegrante mixture and blend until smooth.

In a seperate clean bowl, whisk the egg whites. Fold a quarter of the egg whites through the mascarpone mixture to lighten it, then add the remaining egg whites and mix very  gently.

Spoon the mixture into serving glasses to the halfway glasses and sprinkle with  half of the pomegranate seeds. Then cover them with remaining mascarpone mixture, and top with  the pomegranate seeds.

Chill in the fridge for 2 hours, and serve.