Glossy Pomegranate Mousse Domes (Recipe for Printing)

These glossy pomegranate mousse domes blend creamy mousse and soft sponge with a shiny mirror glaze, perfect for winter events and festive dinners. Save & click.

# What You Need:

→ Sponge Cake Base

01 - 1/2 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 large eggs
04 - 2 tablespoons unsalted butter, melted
05 - 1/2 teaspoon vanilla extract

→ Pomegranate Mousse

06 - 1 cup pomegranate juice (fresh or bottled)
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon powdered gelatin
09 - 1 tablespoon cold water (for blooming gelatin)
10 - 1 cup heavy cream, whipped to soft peaks

→ Pomegranate Mirror Glaze

11 - 1/2 cup granulated sugar
12 - 1 tablespoon light corn syrup or glucose
13 - 1 cup pomegranate juice
14 - 1/2 tablespoon powdered gelatin
15 - 2 tablespoons cold water (for blooming gelatin)
16 - 3 ounces white chocolate, finely chopped

# How to Make It:

01 - Preheat oven to 350°F. In a mixing bowl, beat eggs and 1/4 cup sugar until pale and fluffy. Gently fold in flour and melted butter, then add vanilla extract. Spread batter evenly onto a parchment-lined baking tray. Bake for 8 to 10 minutes until set and lightly golden. Allow to cool, then cut out rounds slightly smaller than your silicone dome molds.
02 - Bloom 1 teaspoon gelatin in 1 tablespoon cold water. In a saucepan, heat 1 cup pomegranate juice and 2 tablespoons sugar until warm but not boiling. Remove from heat and stir in bloomed gelatin until fully dissolved. Cool mixture to room temperature. Gently fold cooled juice into whipped cream until smooth. Fill silicone dome molds about three-quarters full with mousse, then place one sponge cake circle on top of each dome, pressing lightly. Freeze for at least 4 hours or until fully set.
03 - Bloom 1/2 tablespoon gelatin in 2 tablespoons cold water. Combine 1 cup pomegranate juice, 1/2 cup sugar, and 1 tablespoon corn syrup in a saucepan. Heat gently until mixture is hot and sugar is dissolved. Remove from heat and stir in white chocolate until melted and smooth. Add bloomed gelatin, stirring until fully dissolved. Let glaze cool to 95°F before use.
04 - Unmold frozen mousse domes and set them on a wire rack over a parchment-lined tray. Pour cooled mirror glaze over the domes, ensuring an even glossy coating. Allow glaze to set in the refrigerator for at least 30 minutes before serving.

# Extra Tips:

01 - Substitute pomegranate juice with raspberry, cranberry, or passion fruit juice for unique flavor variations.
02 - For an ultra-smooth mirror glaze, make sure domes are completely frozen and glaze is between 90°F and 95°F when pouring.
03 - Prepare the domes a day ahead for convenience; store in the freezer and glaze before serving.

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