Description
Glossy Pomegranate Mousse Domes are an elegant and visually stunning dessert featuring silky smooth white chocolate mousse infused with fresh pomegranate juice and coated in a shiny, mirror-like pomegranate glaze. Perfect for special occasions or impressive dinner parties, these domes balance the tartness of pomegranate with creamy sweetness for a melt-in-your-mouth experience.
Ingredients
Scale
Main Ingredients
- 250 ml Fresh or Frozen Pomegranate Juice (extracted from seeds)
- 200 ml Heavy Cream
- 3 Gelatin Sheets or 1 tablespoon Gelatin Powder
- 75 g Sugar
- 150 g White Chocolate
- 50 ml Water
- 50 ml Glucose Syrup or Corn Syrup
- Food-grade Red Coloring (optional)
Instructions
- Prepare the Pomegranate Juice: Extract fresh pomegranate juice by pressing the seeds through a fine mesh sieve. Set aside about 250 ml of smooth, pulp-free juice for use in both the mousse and the glaze.
- Bloom the Gelatin: Soak gelatin sheets in cold water for about 5 minutes until soft. If using powdered gelatin, sprinkle it over cold water to bloom. This step ensures the mousse sets properly and the glaze stays glossy.
- Make the Pomegranate Mousse: Gently melt the white chocolate and mix it with warm pomegranate juice, stirring well to combine. Squeeze excess water from the bloomed gelatin and stir it into the warm chocolate-pomegranate mixture until fully dissolved. In a separate chilled bowl, whip the heavy cream to soft peaks, then carefully fold the whipped cream into the chocolate mixture to maintain a light and airy texture.
- Mold the Domes: Evenly pour the mousse into silicone dome molds. Tap the molds gently on the counter to release any trapped air bubbles. Freeze the domes for at least 4 hours or overnight until completely set and firm enough to unmold.
- Prepare the Glossy Pomegranate Glaze: In a saucepan, combine pomegranate juice, glucose syrup, and sugar. Bring the mixture to a boil, then remove from heat. Bloom gelatin again as before, then stir it into the hot syrup until dissolved. Add food-grade red coloring if desired for a deeper red hue. Allow the glaze to cool to approximately 35°C before use.
- Glaze and Finish: Unmold the frozen mousse domes carefully and pour the slightly cooled glossy glaze evenly over each dome, ensuring full coverage for a smooth mirror-like shine. Place the glazed domes in the refrigerator for 1 hour to set the glaze before serving.
Notes
- Use high-quality fresh pomegranate juice for the best flavor and vibrant color rather than store-bought concentrates.
- Chill your mixing bowls and whisk before whipping cream to achieve perfect volume and texture.
- Silicone molds are recommended for easy unmolding and to maintain the delicate dome shape.
- Ensure the glaze temperature is around 35°C before pouring so it spreads smoothly without melting the mousse.
- Work quickly when glazing as the glaze thickens and becomes harder to pour smoothly.
Nutrition
- Serving Size: 1 dome (approx. 120g)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 10 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: pomegranate mousse, glossy glaze, white chocolate mousse, elegant dessert, no-bake mousse, mirror glaze dessert
