Pomegranate Mousse Domes with Mirror Glaze 🍮✨
A sophisticated dessert that's as delicious as it is stunning. These domes combine a creamy mousse, pomegranate jelly, and a shiny mirror glaze for a show-stopping presentation.
Ingredients
For the Base:
1 cup graham cracker crumbs (or digestive biscuits, crushed)
3 tablespoons unsalted butter, melted
For the Pomegranate Jelly Layer:
1 cup pomegranate juice
1 tablespoon sugar
1 teaspoon powdered gelatin
For the Mousse:
1 1/2 cups heavy cream, whipped to soft peaks
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Mirror Glaze:
1/2 cup pomegranate juice
1/2 cup sugar
1/4 cup water
1/4 cup sweetened condensed milk
2 teaspoons powdered gelatin
4 oz (100g) white chocolate, chopped
Red food coloring (optional, for vibrant color)
For Garnish:
Fresh pomegranate seeds
Edible gold leaf (optional)
Instructions
1. Prepare the Base:
Mix the graham cracker crumbs with melted butter until combined.
Press the mixture into the base of silicone dome molds or small round molds to form a thin, firm crust.
Chill in the refrigerator while preparing the next layers.
2. Make the Pomegranate Jelly:
Heat pomegranate juice and sugar in a saucepan over medium heat until the sugar dissolves.
Sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.
Stir the bloomed gelatin into the warm juice until dissolved.
Pour a small amount into each mold, over the crust layer, and freeze until set.
3. Prepare the Mousse:
Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Fold in the whipped heavy cream gently until fully combined.
Spoon the mousse into the molds, filling them to the top. Smooth the surface with an offset spatula.
Freeze the domes for at least 4 hours or until firm.
4. Make the Mirror Glaze:
Heat pomegranate juice, sugar, water, and sweetened condensed milk in a saucepan until just simmering.
Sprinkle gelatin over 2 tablespoons of cold water and let it bloom. Stir the bloomed gelatin into the warm mixture until dissolved.
Pour the mixture over the chopped white chocolate and let it sit for 1–2 minutes.
Blend with an immersion blender until smooth. Add red food coloring for a vibrant glaze.
Let the glaze cool to 90°F (32°C) before using.
5. Assemble the Domes:
Unmold the frozen domes and place them on a wire rack over a tray to catch excess glaze.
Pour the mirror glaze evenly over each dome, ensuring full coverage.
Let the glaze set for a few minutes.
6. Garnish and Serve:
Garnish each dome with fresh pomegranate seeds and edible gold leaf, if desired.
Transfer the domes to serving plates and refrigerate for 1–2 hours before serving.
Details
Prep Time: 40 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: ~5 hours
Servings: 6 domes
These Pomegranate Mousse Domes are elegant, delicious, and perfect for any special occasion. A true work of edible art! 🍮✨