In a saucepan, gently heat 1 cup of pomegranate juice over low heat, dissolving 1/4 cup of sugar and 2 tablespoons of gelatin powder. Stir until dissolved, then set aside to cool slightly while you whip 1 cup of heavy cream to soft peaks. Gently fold the whipped cream into the cooled juice mixture until fully combined.

Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together 3 large eggs and 1/2 cup of sugar until pale and fluffy. Melt 1/4 cup of unsalted butter and mix it with 1 teaspoon of vanilla extract. Gradually fold this mixture into the egg-sugar blend, then sift in 1 cup of all-purpose flour, folding carefully. Pour the batter into a lined baking pan and bake for 20-25 minutes until golden and a toothpick inserted comes out clean.

Once the sponge cake is cool, cut it into disks using a round cookie cutter. Place each disk into silicone dome molds, ensuring a snug fit. Carefully spoon the pomegranate mousse over the sponge disks, filling each mold to the top. Cover with plastic wrap and freeze the assembled domes until they firm up, approximately 4-6 hours or overnight for a solid set.

To make the glaze, combine 1/2 cup of pomegranate juice, 1/4 cup of sugar, and 1/4 cup of corn syrup in a saucepan. Heat over medium heat until the sugar dissolves. Remove from heat and stir in 4 ounces of chopped white chocolate until melted and smooth. Finally, mix in 1 tablespoon of hydrated gelatin, creating a glossy finish for your mousse domes. Allow the glaze to cool slightly before using.

Carefully unmold the frozen pomegranate mousse domes onto a wire rack or a plate. With the glaze still warm, gently pour it over each dome, ensuring an even coating. Let the glaze set for about 15-20 minutes in the refrigerator before serving. Garnish with pomegranate seeds or edible flowers.