Prepare Pomegranate Mousse: In a saucepan, combine pomegranate juice and sugar, heating gently to dissolve the sugar. Sprinkle gelatin over the mixture, allowing it to bloom. Let it cool slightly before folding in the whipped cream until smooth. Pour into dome molds and freeze for about 4 hours or until solid.

Make Sponge Base: Whisk eggs and sugar together until pale and creamy. Gently fold in melted butter, flour, and vanilla extract until combined. Divide the batter into molds and bake at 350°F (175°C) for approximately 10 minutes, or until lightly golden. Allow the sponge to cool completely.

Create Mirror Glaze: In a saucepan, mix pomegranate juice, sugar, chopped white chocolate, corn syrup, and bloomed gelatin. Gently heat the mixture, stirring until dissolved. Let it cool slightly until the temperature reaches 90-95°F, ideal for a glossy finish.

Assemble: Carefully unmold the frozen mousse and place them on the sponge bases. Drizzle the mirror glaze over each dome, ensuring an even coating. Chill briefly before serving to set the glaze.