Ruby Jewel Pomegranate Mousse Dome with Mirror Glaze
Ingredients:
200 g digestive biscuits, finely crushed
90 g unsalted butter, melted
2 cups heavy cream, chilled
1/2 cup granulated sugar
1 cup pomegranate juice, freshly squeezed or high quality bottled
2 teaspoons powdered gelatin
3 tablespoons cold water
1/2 cup pomegranate seeds
1 teaspoon vanilla extract
1/4 cup sweetened condensed milk
Red food coloring, optional
Edible gold leaf for garnish
Directions:
Combine crushed biscuits with melted butter until evenly moistened. Press into round molds to form a firm base and chill for 20 minutes.
Bloom gelatin in cold water for 5 minutes. Gently heat pomegranate juice with sugar until dissolved, then stir in bloomed gelatin until fully melted. Cool slightly.
Whip heavy cream with vanilla extract to soft peaks. Gently fold half into the cooled pomegranate mixture to create a light mousse.
Pour mousse over the biscuit bases in dome molds, leaving space for jelly. Chill for 1 hour.
Add remaining pomegranate mixture on top to create a translucent jelly layer. Chill for at least 4 hours or until fully set.
For the mirror glaze, heat condensed milk gently, stir in gelatin if needed, and tint with red food coloring. Cool to lukewarm.
Unmold domes carefully and pour glaze evenly over each dome.
Garnish with fresh pomegranate seeds and delicate edible gold leaf before serving.
Prep Time: 40 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 50 minutes
Kcal: 420 kcal | Servings: 6 servings