Glossy Pomegranate Mousse Domes – Elegant Winter Dessert Recipe
These Glossy Pomegranate Mousse Domes are an elegant and visually stunning winter dessert featuring a smooth pomegranate mousse layered over a light sponge base, all coated with a shiny, flavorful pomegranate mirror glaze. Perfect for special occasions, this dessert combines tart and sweet flavors with a beautiful glossy finish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Freezing and Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Pomegranate Mousse:
- 1 cup pomegranate juice (fresh or bottled)
- 2 tbsp sugar
- 1 tsp gelatin powder
- 1 cup heavy cream (whipped to soft peaks)
Sponge Base:
- ½ cup flour
- ¼ cup sugar
- 2 large eggs
- 2 tbsp melted butter
- ½ tsp vanilla extract
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
- Make the sponge base: Preheat the oven to 350°F (175°C). In a bowl, whisk the eggs and sugar together until pale and fluffy. Gently fold in the flour, vanilla extract, and melted butter to combine without deflating the mixture. Pour the batter onto a lined baking tray and bake for 8–10 minutes until lightly golden and cooked through. Allow it to cool completely, then cut out circles slightly smaller than your silicone dome molds.
- Prepare the mousse: Bloom the gelatin by sprinkling it over 1 tablespoon of water and letting it sit until absorbed. In a saucepan, warm the pomegranate juice and sugar until hot but not boiling. Stir in the bloomed gelatin until fully dissolved. Let this mixture cool slightly. Fold the juice-gelatin mixture carefully into the whipped cream until fully incorporated. Pour the mousse mixture into the silicone dome molds, filling each about three-quarters full. Place a sponge cake circle on top of each mousse dome gently pressing to adhere. Freeze the domes for at least 4 hours or until completely firm.
- Make the mirror glaze: Bloom the gelatin in 2 tablespoons of water. In a saucepan, combine pomegranate juice, sugar, and corn syrup. Heat the mixture until hot but not boiling. Remove from heat and stir in the chopped white chocolate until melted and smooth. Add the bloomed gelatin and stir until fully dissolved. Cool the glaze until it reaches about 95°F (35°C) to achieve optimal pouring consistency.
- Glaze the domes: Carefully unmold the frozen mousse domes onto a wire rack placed over a tray to catch excess glaze. Pour the mirror glaze evenly over each dome, ensuring full coverage creating a glossy finish. Transfer the glazed domes to the refrigerator and allow them to set for at least 1 hour before serving for best texture and presentation.
Notes
- Ensure the mousse and sponge are completely chilled before assembling to help the mousse set properly and keep its shape.
- If you cannot find pomegranate juice, you can use concentrated frozen pomegranate juice diluted with water to achieve the right flavor intensity.
- The mirror glaze should be cooled to about 95°F (35°C) before pouring; if too hot, it will melt the mousse, too cool, it will not spread evenly.
- Use silicone dome molds for ease of unmolding and shaping the dessert.
- This dessert must be kept refrigerated and is best enjoyed within 2 days for optimal freshness.
Keywords: pomegranate mousse, winter dessert, mirror glaze, mousse dome, elegant dessert, pomegranate recipe
