Instructions

Combine the graham cracker crumbs and melted butter in a bowl until evenly moistened. Press the mixture into the bottoms of silicone dome molds to create a thin crust layer. Refrigerate while preparing the remaining components.

In a small saucepan, heat the pomegranate juice and sugar until the sugar dissolves. Bloom the gelatin in cold water for 5 minutes, then stir it into the warm juice until fully dissolved. Pour a small amount over each crust layer and freeze until firm.

Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spoon or pipe the mousse into the molds, covering the jelly layer and filling each mold completely. Smooth the tops and freeze for at least 4 hours or until solid.

To make the mirror glaze, heat the pomegranate juice, sugar, water, and sweetened condensed milk in a saucepan until steaming but not boiling.

Bloom the gelatin in cold water, then stir it into the warm mixture until dissolved.

Pour the hot mixture over the chopped white chocolate. Let stand for 1 minute, then blend until smooth. Add red food coloring if desired. Cool the glaze to approximately 90°F (32°C).

Remove the frozen domes from the molds and place them on a wire rack set over a baking sheet.

Pour the mirror glaze evenly over each dome, allowing the excess to drip away.

Transfer the glazed domes to serving plates and garnish with pomegranate seeds and edible gold leaf.

Refrigerate for 1 to 2 hours before serving to allow the mousse to soften to the perfect texture.