Description
Glossy Pomegranate Mousse Domes are an elegant and visually stunning dessert featuring a vibrant tart pomegranate mousse encased in a silky white chocolate mousse and coated with a shiny mirror glaze. Perfect for special occasions or impressing guests, this recipe balances fresh, natural pomegranate flavor with airy texture and creamy sweetness, making it a sophisticated yet light treat.
Ingredients
Scale
Mousse Base
- 250 ml fresh pomegranate juice
- 4 gelatin sheets (or 1 tbsp gelatin powder)
- 250 ml heavy cream
- 80 g granulated sugar
- 3 egg whites
- 100 g white chocolate
Mirror Glaze
- 100 g white chocolate
- 75 ml glucose syrup
- 100 ml condensed milk
- 4 g gelatin sheets (or 1 tsp gelatin powder)
Instructions
- Prepare the Pomegranate Base: Gently warm the fresh pomegranate juice and dissolve the bloomed gelatin sheets or powder into it, stirring to ensure there are no lumps. This mixture forms the essential setting base of your mousse.
- Whip the Cream: Whip the heavy cream until soft peaks form, creating a light and airy texture that will enrich the mousse.
- Whip Egg Whites and Sugar: In a separate clean bowl, whip the egg whites with granulated sugar until they hold stiff, glossy peaks, adding volume and delicate sweetness to balance the tart pomegranate.
- Melt and Temper White Chocolate: Gently melt the white chocolate over a double boiler or in short bursts in the microwave and fold it into the warm pomegranate-gelatin mixture until smooth and fully combined.
- Combine Ingredients and Fold: Carefully fold the whipped cream and egg whites into the pomegranate and white chocolate mixture, preserving as much air as possible for a light, fluffy mousse.
- Mold the Domes: Pour the mousse evenly into silicone dome molds and refrigerate for at least 4 hours, or until the mousse is completely set and holds its dome shape.
- Prepare the Glossy Mirror Glaze: Bloom the gelatin in cold water. Then heat the glucose syrup, condensed milk, and white chocolate together until smooth. Remove from heat and stir in the soaked gelatin until completely dissolved. Cool the glaze to about 90°F (32°C) before applying.
- Glaze and Chill: Carefully unmold the mousse domes and place them on a wire rack with a tray underneath. Pour the cooled mirror glaze evenly over each dome to coat completely. Refrigerate briefly to allow the glaze to set before serving.
Notes
- Use fresh, unsweetened pomegranate juice for the best flavor and vibrant color.
- Bloom gelatin sheets in cold water prior to dissolving to avoid lumps in your mousse.
- Avoid overwhipping cream and egg whites to keep the mousse light and smooth.
- Pour mirror glaze at around 90°F to ensure a smooth, shiny finish without melting the mousse.
- Silicone molds around 2.5 to 3 inches diameter work best for perfect single-serving domes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the glaze intact.
- These domes freeze well; freeze individually on a sheet before storing in airtight containers. Thaw overnight in the fridge before serving or glazing.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake, Refrigeration
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 dome
- Calories: 320
- Sugar: 25g
- Sodium: 30mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
Keywords: pomegranate mousse, mirror glaze, glossy mousse dome, elegant dessert, no-bake mousse, gluten free dessert
