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Glossy Pomegranate Mousse Domes Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://dinewithdylan.com/glossy-pomegranate-mousse-domes-recipe/