Introduction

These Glossy Pomegranate Mousse Domes are an elegant winter dessert that combines the tart brightness of pomegranate with a smooth, creamy mousse. Finished with a shiny mirror glaze, they’re perfect for impressing guests at any special occasion.

The image shows four round, dome-shaped desserts with a smooth, shiny red glaze covering the top half, resembling pomegranate seeds in color. Each dessert has a lighter pink, textured bottom half, with a delicate, wavy border between the two colors. On top of each dome, there is a small cluster of glossy, red pomegranate seeds, adding a jewel-like detail. Around the base of the domes, there is a ring of tiny red beads or pearls that match the top glaze. All four desserts are placed closely together on a large white plate, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Pomegranate Mousse:

1 cup pomegranate juice (fresh or bottled)
2 tbsp sugar
1 tsp gelatin powder
1 cup heavy cream (whipped to soft peaks)

For the Sponge Base:

½ cup flour
¼ cup sugar
2 large eggs
2 tbsp melted butter
½ tsp vanilla extract

For the Mirror Glaze:

½ cup pomegranate juice
½ cup sugar
½ cup white chocolate, chopped
1 tbsp corn syrup or glucose
½ tbsp gelatin powder + 2 tbsp water

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, whisk together the eggs and sugar until pale and fluffy. Gently fold in the flour, vanilla extract, and melted butter until combined. Pour the batter onto a lined baking tray and bake for 8–10 minutes. Let cool, then cut out circles slightly smaller than your silicone dome molds.
Step 2: To prepare the mousse, bloom the gelatin powder in 1 tablespoon of water. Heat the pomegranate juice and sugar in a saucepan over low heat until warm, then stir in the gelatin until it dissolves completely. Allow to cool slightly, then gently fold this mixture into the whipped cream.
Step 3: Pour the mousse into the silicone dome molds, filling each about three quarters full. Place a sponge circle on top of each and press lightly to adhere. Freeze the domes for at least 4 hours or until fully firm.
Step 4: For the mirror glaze, bloom the gelatin in 2 tablespoons of water. In a saucepan, heat the pomegranate juice, sugar, and corn syrup until hot but not boiling. Remove from heat and stir in the chopped white chocolate until melted. Add the gelatin mixture and stir until smooth. Cool the glaze to about 95°F (35°C).
Step 5: Unmold the frozen mousse domes carefully onto a wire rack. Pour the mirror glaze evenly over each dome, allowing it to coat smoothly. Transfer the glazed domes to the fridge and let them set for 1 hour before serving.

Tips & Variations

Use fresh pomegranate juice for the brightest flavor, or opt for bottled if unavailable.
To make this dessert vegan, substitute gelatin with agar-agar and use coconut cream instead of heavy cream.
For an extra touch, sprinkle edible gold dust or pomegranate seeds on top of the glaze after setting.
Make sure the glaze is cool enough before pouring to avoid melting the mousse surface.

Storage

Store the mousse domes in an airtight container in the freezer for up to 1 week. Before serving, move them to the refrigerator for a couple of hours to thaw and let the glaze set perfectly. Avoid freezing once glazed as it can affect the smooth finish.

How to Serve

The image shows four shiny, dome-shaped desserts with a smooth, deep red glaze on top that looks glossy and reflective. The base layer is light pink with a slightly frosted texture. Around the bottom edge of each dome, there is a ring of small, red, bead-like decorations that sparkle. Each dome is topped with a small cluster of bright, jewel-like pomegranate seeds that add a glossy and fresh contrast. The desserts are arranged on a large white plate with a subtle texture, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mousse domes in advance?

Yes, the mousse domes can be prepared and frozen a day or two ahead. Just glaze them shortly before serving for the best shine and texture.

What can I use if I don’t have silicone dome molds?

You can use any small, rounded mold or even muffin cups lined with plastic wrap. Just ensure the mousse is well frozen before unmolding to hold its shape.