In a saucepan, heat 1 cup of pomegranate juice and ½ cup of sugar until dissolved, stirring frequently. Sprinkle in 2 tablespoons of gelatin powder, ensuring it fully dissolves. Once well combined, remove from heat and let cool slightly. Whip 1 cup of heavy cream to soft peaks and fold it into the cooled mixture until smooth. Pour into dome molds and freeze for about 4 hours or until solid.

Preheat oven to 350°F (175°C) and grease a baking dish. In a bowl, whisk together 3 eggs and ¾ cup of sugar until pale and airy. Incorporate ½ cup of melted butter and 1 teaspoon of vanilla extract. Gradually fold in 1 cup of flour until just combined. Spread in the prepared dish and bake for 10-12 minutes, or until a toothpick comes out clean. Cool before cutting out circles for the dome bases.

In a saucepan, combine 1 cup of pomegranate juice, ½ cup of sugar, and 4 ounces of chopped white chocolate. Heat on low, stirring until melted and blended. Stir in 1 tablespoon of gelatin until dissolved, then let cool to around 90-95°F. Carefully pour over the frozen mousse domes.

Once the glaze has set, gently unmold the mousse domes and place them onto the sponge bases. Chill for an additional 30 minutes before serving, if desired.