In a bowl, whip the heavy cream until stiff peaks form. Set aside.

In a separate bowl, dissolve the gelatin in warm pomegranate juice and let it bloom for 5 minutes.

In a saucepan, melt the white chocolate, stirring in the sugar until fully dissolved.

Add the vanilla extract to the white chocolate mixture and stir until smooth.

Combine the melted white chocolate mixture with the whipped cream. Gently fold in the gelatin mixture until fully incorporated.

Pour the mousse mixture into dome molds and refrigerate for 4-6 hours or until set.

In a saucepan, combine the pomegranate juice and sugar, heating until the sugar dissolves.

Dissolve the gelatin in the mixture, then stir in the lemon juice.

Let the glaze cool slightly before pouring it over the set mousse domes.

Refrigerate again for 30-60 minutes to allow the glaze to firm up.

Once the mousse has set and the glaze has firmed up, carefully remove the domes from the molds.

Place them on a serving plate and allow the glaze to shine.