Glossy Pomegranate Mousse Domes – Elegant Winter Dessert Recipe
Glossy Pomegranate Mousse Domes are an elegant and refined winter dessert featuring silky pomegranate mousse layered over a soft sponge cake base, all coated in a luxurious, glossy mirror glaze. Perfect for holiday dinners, winter celebrations, or any formal event, these mini mousse domes provide a stunning centerpiece with vibrant flavors and a delicate texture that will impress any guest.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 50 minutes
- Yield: 6 domes 1x
- Category: Dessert
- Method: Freezing
- Cuisine: Western
- 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 your oven to 350°F (175°C). In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and fluffy. Gently fold in the flour, vanilla extract, and melted butter until fully combined. Pour the batter onto a lined baking tray and bake for 8 to 10 minutes. Once baked, let it cool completely, then cut out circles slightly smaller than your silicone dome molds to serve as the sponge base.
- Prepare the mousse: Bloom the gelatin by sprinkling 1 teaspoon of gelatin powder over 1 tablespoon of water, allowing it to soften. In a saucepan, warm the pomegranate juice with sugar until just warm, then stir in the bloomed gelatin until fully dissolved. Allow this mixture to cool slightly. Fold the pomegranate mixture gently into the whipped cream to create a light, airy mousse. Pour the mousse into silicone dome molds, filling each about three-quarters full. Press a pre-cut sponge circle on top of each mousse-filled mold gently. Freeze the molds for 4 hours or until the mousse is firm and fully set.
- Make the mirror glaze: Bloom the gelatin by sprinkling ½ tablespoon of gelatin powder over 2 tablespoons of water, letting it soften. In a saucepan, combine the pomegranate juice, sugar, and corn syrup, heating until hot but not boiling. Remove from heat, stir in the chopped white chocolate until completely melted, then add the bloomed gelatin and stir until dissolved. Allow the glaze to cool to about 95°F (35°C), the ideal temperature for pouring.
- Glaze the domes: Remove the frozen mousse domes from the molds and place them on a wire rack with a tray underneath to catch excess glaze. Pour the glossy pomegranate mirror glaze evenly over each frozen dome, ensuring full coverage. Once glazed, transfer the domes to the refrigerator and let them set for at least 1 hour before serving, allowing the glaze to develop a smooth, shiny finish.
Notes
- You can make these mousse domes up to 2 weeks in advance; keep them frozen, and glaze them just before serving for the best shine and texture.
- For flavor variations, substitute pomegranate juice with raspberry, cranberry, or passion fruit juice to customize the mousse and glaze.
- To achieve the perfect mirror glaze, ensure your domes are completely frozen before glazing and that the glaze is poured at 90–95°F (32–35°C) to create a smooth, glossy surface.
Keywords: pomegranate mousse, mirror glaze, winter dessert, elegant dessert, mousse domes, holiday dessert, frozen dessert, pomegranate recipe
