Introduction

These Glossy Pomegranate Mousse Domes combine a light, tangy mousse with a delicate sponge base, all wrapped in a shiny, vibrant mirror glaze. Perfect for impressing guests or enjoying a special treat at home.

A small round dessert with a shiny red glaze covers the top and sides, sitting on a thin pale beige cookie-like base. The bottom edge has a scalloped white layer that looks like cream or white chocolate, with some red glaze dripping onto it. The top is decorated with bright red pomegranate seeds and a few small green pistachio pieces, adding texture and color contrast. The dessert is on a simple white plate with a thin gold rim, placed on a white marbled surface, with two similar desserts blurred in the background. 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 eggs and sugar until pale and fluffy. Gently fold in the flour, vanilla extract, and melted butter until just combined. Pour the batter onto a lined baking tray and bake for 8–10 minutes. Allow to cool, then cut out circles slightly smaller than your silicone dome molds.
Step 2: To prepare the mousse, bloom gelatin powder in 1 tablespoon of water. Warm pomegranate juice and sugar in a saucepan until hot but not boiling. Stir in the gelatin until fully dissolved. Let mixture cool slightly, then fold it gently into the whipped cream. Fill the dome molds about three-quarters full with the mousse, then place a sponge circle on top and press gently. Freeze the molds for at least 4 hours until firm.
Step 3: For the mirror glaze, bloom gelatin in 2 tablespoons of water. In a saucepan, heat pomegranate juice, sugar, and corn syrup until hot. Remove from heat and stir in the chopped white chocolate until melted. Add the bloomed gelatin and mix well. Let the glaze cool to about 95°F (35°C).
Step 4: Unmold the frozen mousse domes carefully and place them on a wire rack over a tray. Pour the cooled glaze evenly over each dome to cover completely. Refrigerate the glazed domes for 1 hour to set before serving.

Tips & Variations

Use fresh pomegranate juice for a brighter flavor, or bottled juice for convenience.
To add extra texture, sprinkle finely chopped pistachios on the sponge base before freezing.
For a different look, substitute white chocolate in the glaze with dark chocolate and reduce sugar slightly.
Ensure the glaze temperature is around 95°F before pouring to avoid melting the mousse.

Storage

Store the mousse domes in the refrigerator, covered, for up to 3 days. For longer storage, keep them frozen in an airtight container for up to 1 month. To serve after freezing, thaw in the refrigerator for 2–3 hours to retain the mousse texture without melting the glaze.

How to Serve

The image shows a shiny, deep red dome-shaped dessert with a smooth glazed surface, placed on a white plate. The dome sits on a thin light pink layer and a crunchy brown crust at the base. On top of the dome, there are small clusters of bright red berries and a small green mint leaf as decoration. In the background, two similar desserts softly blur against a white marbled surface. The colors are rich with red, pink, brown, and green tones, all neatly layered in the round dome shape. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mousse domes ahead of time?

Yes, you can prepare and freeze the mousse domes in advance. Glaze them just before serving or glaze and then refrigerate as directed.

What if I don’t have gelatin powder?

You can substitute gelatin powder with sheet gelatin, generally using one sheet per teaspoon of powder, but be sure to soften and dissolve it properly for best results.

Glossy Pomegranate Mousse Domes Recipe

Print Recipe

★★★★★

4.7 from 63 reviews

These Glossy Pomegranate Mousse Domes combine a light and airy pomegranate-flavored mousse with a delicate sponge base, all covered in a shiny, mirror-like pomegranate glaze. Perfect for a sophisticated dessert that balances tartness and sweetness with an elegant presentation.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 5 hours 40 minutes (includes freezing and setting time)
Yield: 6 mousse domes 1x
Category: Dessert
Method: Freezing and Baking
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Scale

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

Make the Sponge Base: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and fluffy, indicating aeration. Gently fold in the flour, vanilla extract, and melted butter until just combined, being careful not to deflate the batter. Pour the batter evenly onto a lined baking tray, spreading to an even thickness. Bake for 8 to 10 minutes until a springy sponge forms. Remove from oven and cool completely. Once cooled, cut out circles slightly smaller than the silicone dome molds to fit perfectly on the mousse.
Prepare the Mousse: Bloom the gelatin powder by sprinkling it over 1 tablespoon of water and letting it sit for a few minutes until softened. In a small saucepan, gently heat the pomegranate juice and sugar until warm but not boiling, then stir in the bloomed gelatin until fully dissolved. Allow this mixture to cool slightly but remain liquid. Fold the pomegranate mixture carefully into the whipped cream to preserve the airiness. Pour the mousse mixture into silicone dome molds, filling them three-quarters full. Place a circle of sponge on top of the mousse in each mold and gently press down to adhere. Freeze the filled molds for at least 4 hours or until the mousse is firm.
Make the Mirror Glaze: Bloom the gelatin powder in 2 tablespoons of water and let it sit to soften. In a saucepan, combine the pomegranate juice, sugar, and corn syrup. Heat until hot but not boiling, then remove from heat and stir in the chopped white chocolate until completely melted and smooth. Add the bloomed gelatin to the glaze and stir thoroughly to combine. Let the glaze cool to about 95°F (35°C), which is warm enough to flow smoothly but not so hot as to melt the mousse domes.
Glaze the Domes: Remove the frozen mousse domes from the silicone molds carefully and place them on a wire rack with a tray underneath to catch excess glaze. Pour the cooled mirror glaze evenly over each dome, ensuring full coverage for a smooth and glossy finish. Allow the glaze to set by refrigerating the domes for 1 hour before serving to let the glaze firm up and the mousse soften slightly for the perfect texture.

Notes

For best results, use fresh pomegranate juice if available for a vibrant flavor.
Make sure the gelatin is fully bloomed and dissolved to avoid lumps in the mousse and glaze.
Chilling the glaze to the proper temperature is crucial for a smooth finish; too hot will melt the mousse, too cool will cause a dull glaze.
The sponge base circles should be slightly smaller than the mold diameter to fit snugly without overflow.
Store the mousse domes in the refrigerator if not serving immediately after glazing, but consume within 2 days for optimal freshness.

Keywords: pomegranate mousse, mirror glaze, mousse domes, elegant dessert, pomegranate dessert, mousse recipe, mirror glaze recipe, festive dessert