In a medium saucepan, combine fresh or bottled pomegranate juice, sugar, and gelatin. Heat gently over low flame for about 3–5 minutes until the sugar and gelatin dissolve completely, stirring continuously. Set aside to cool slightly.

In a large mixing bowl, pour in the heavy cream and whisk with an electric mixer on medium speed until soft peaks form, roughly 3–4 minutes. Gently fold the pomegranate mixture into the whipped cream without deflating it.

In another bowl, beat eggs and sugar together using a hand mixer until pale and creamy, about 5 minutes. Drizzle in melted butter and vanilla extract, beating on low speed. Gently fold in the flour until just combined.

Grease and line a baking dish with parchment paper. Pour the sponge batter into the prepared dish and bake in a preheated oven at 350°F (175°C) for approximately 10 minutes, or until a toothpick comes out clean.

Once the sponge has cooled, use a round cutter to cut it into circles that fit the base of your dome molds. Place each sponge circle at the bottom of the molds. Spoon the pomegranate mousse over the sponge bases, filling each dome to the top. Cover and freeze for at least 4 hours or overnight.

In a saucepan, combine pomegranate juice, sugar, white chocolate, corn syrup, and dissolved gelatin. Heat the mixture over low heat until smooth and glossy, about 5 minutes. Allow the glaze to cool to about 90–95°F (32–35°C) before using.

When ready to glaze, carefully unmold the frozen mousse domes and place them on a wire rack. Pour the prepared mirror glaze over each dome evenly.

After glazing, transfer the domes back to the fridge for about 30 minutes to set the glaze. Once set, serve chilled, garnished with fresh pomegranate seeds or a sprig of mint.