In a saucepan, combine 1 cup of pomegranate juice and 1/2 cup of sugar over medium heat. Stir until the sugar dissolves completely, then remove from heat and sprinkle 2 teaspoons of gelatin powder over the mixture, stirring until fully dissolved. Next, whip 1 cup of heavy cream to soft peaks and gently fold it into the pomegranate mixture until well incorporated. Pour the mixture into dome molds and freeze for at least 4 hours until completely solid.

Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper. In a mixing bowl, whisk together 3 large eggs and 1/2 cup of sugar until the mixture is pale and fluffy, about 5 minutes. Gradually fold in 1 cup of flour, 1/4 cup of melted butter, and 1 teaspoon of vanilla extract until just combined. Pour the batter into the prepared dish and bake for 15-20 minutes until golden and springy to the touch. Allow it to cool completely before cutting into rounds.

In a saucepan, heat 1/2 cup of pomegranate juice, 1/2 cup of sugar, and 1/4 cup of corn syrup over medium heat. Stir until the sugar and syrup dissolve and the mixture is smooth. Add 4 ounces of chopped white chocolate to the hot mixture, stirring until melted. Once melted, in a separate bowl, dissolve 2 teaspoons of gelatin powder in 2 tablespoons of water and add it to the glaze mixture, stirring to combine. Allow the glaze to cool to 90-95°F (32-35°C).

Carefully remove the frozen Glossy Pomegranate Mousse domes from their molds and place each dome on a round of sponge cake. Ensure they are centered well for a beautiful presentation. Slowly pour the cooled mirror glaze over the domes, allowing it to coat them completely and evenly, creating that stunning glossy finish. Place the assembled mousse domes in the refrigerator for about 30 minutes to set the glaze before serving.