Preheat your oven to 350°F (175°C). Whisk together 4 eggs and 1 cup of sugar until fluffy, about 5 minutes. Fold in 1 cup of flour, 1/4 cup of melted butter, and 1 teaspoon of vanilla. Bake for 20-25 minutes.

In a saucepan, heat 1 cup of pomegranate juice and 1/4 cup of sugar until dissolved. Bloom 2 teaspoons of gelatin in 3 tablespoons of water for 5 minutes, then whisk it into the warm juice until dissolved. Fold into 1 cup of softly whipped heavy cream.

Cut sponge into circles and place in dome molds. Spoon mousse over each, smooth the top, cover with plastic wrap, and freeze for at least 4 hours until set.

Heat 1/2 cup of pomegranate juice and 1/2 cup of sugar in a saucepan until dissolved. Stir in 1/2 cup of chopped white chocolate and add bloomed gelatin. Let cool.

Remove frozen mousse domes from molds and place on wire rack. Pour the mirror glaze over each dome for an even coat and let drip.

Chill glazed domes in refrigerator for 30 minutes. Serve with fresh pomegranate seeds and a mint leaf.