Description
These Glossy Pomegranate Mousse Domes are an elegant and visually stunning dessert featuring a delicate almond sponge base, light and airy pomegranate mousse, and finished with a shiny mirror glaze. Perfect for special occasions, these domes combine tart pomegranate flavor with creamy mousse and a sweet, glossy coating that will impress any guest.
Ingredients
Scale
Almond Sponge:
- 1/2 cup almond flour
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/4 cup sugar
- 1 tablespoon melted butter
Pomegranate Mousse:
- 1 1/4 cups heavy cream (cold)
- 1/2 cup pomegranate juice (fresh or bottled)
- 1/4 cup sugar
- 2 teaspoons unflavored gelatin powder
- 2 tablespoons water (for blooming gelatin)
Mirror Glaze:
- 1/2 cup sugar
- 1/2 cup sweetened condensed milk
- 1/4 cup water
- 2 teaspoons unflavored gelatin powder
- 2 tablespoons water (for blooming gelatin)
- 1/2 cup white chocolate chips or chopped white chocolate
- Pink or red gel food coloring (optional)
Instructions
- Make the Almond Sponge Base: Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper. In a bowl, whisk the eggs and sugar until pale and doubled in volume, which may take a few minutes with a hand mixer. Gently fold in the almond flour and all-purpose flour, taking care not to deflate the mixture. Add the melted butter and mix just until combined. Spread the batter evenly on the prepared baking sheet and bake for 10–12 minutes until lightly golden. Let cool completely and then cut out small rounds to fit the base of your silicone dome molds.
- Prepare the Pomegranate Mousse: Bloom 2 teaspoons of gelatin by sprinkling it over 2 tablespoons of water in a small bowl; let it rest for 5 minutes. Meanwhile, warm the pomegranate juice with sugar in a small saucepan just until the sugar dissolves, but do not boil. Remove from heat and stir in the bloomed gelatin until fully dissolved. Allow this mixture to cool to room temperature. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the cooled pomegranate mixture into the whipped cream in batches, creating a light and airy mousse.
- Fill and Freeze the Mousse Domes: Spoon or pipe the pomegranate mousse into dome molds, filling each about three-quarters full. Press a sponge circle onto each dome with the flat side up. Place the domes in the freezer for at least 4 hours, or preferably overnight, to set completely.
- Make the Glossy Mirror Glaze: Bloom 2 teaspoons of gelatin in 2 tablespoons of water. In a saucepan, combine sugar, sweetened condensed milk, and water, and heat over medium heat until it just begins to simmer. Remove from heat and add the bloomed gelatin, stirring to dissolve completely. Pour the hot mixture over the white chocolate and let it sit for 1 minute. Stir gently until smooth; use an immersion blender for a glossy, lump-free glaze if needed. Add gel food coloring a little at a time until the desired shade is reached. Allow the glaze to cool to about 90–95°F (32–35°C), so it is pourable but not hot enough to melt the mousse.
- Assemble and Glaze the Domes: Unmold the frozen mousse domes and place them on a wire rack set over a baking sheet. Pour the cooled mirror glaze evenly over each dome, allowing the excess glaze to drip off. Let the glaze set for a few minutes before carefully transferring each dome to a serving plate. Optionally garnish with pomegranate seeds, edible flowers, or a light dusting of powdered sugar to enhance presentation.
Notes
- Ensure the pomegranate mixture is fully cooled before folding into whipped cream to prevent melting the mousse.
- Bloom gelatin properly by allowing it to sit undisturbed to avoid lumps in mousse and glaze.
- Use silicone dome molds for easy unmolding and professional shape.
- Adjust gel food coloring gradually to achieve your preferred glaze color without overpowering the natural look.
- Freeze domes overnight for best texture and easier handling during glazing.
- Glaze temperature is critical—too hot and it will melt the mousse; too cool and it won’t coat smoothly.
