In a saucepan, combine pomegranate juice and sugar over medium heat until the sugar dissolves. Sprinkle in gelatin and stir until fully dissolved. Remove from heat and let cool slightly. In a bowl, whip heavy cream until soft peaks form. Fold in pomegranate mixture.

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan. Whisk eggs and sugar until pale and fluffy. Incorporate melted butter and vanilla. Sift in flour and fold gently. Pour into the pan, smooth the top, and bake for 20-25 minutes or until golden.

Cut baked sponge cake into rounds. Place in mold bottoms. Pour mousse over sponge, filling each mold nearly to the top. Tap molds to remove air bubbles. Cover with plastic wrap and freeze for at least 4 hours.

In a saucepan, combine additional pomegranate juice, sugar, and white chocolate. Heat until melted, stirring continuously. Add gelatin and corn syrup. Mix until smooth. Remove from heat and let cool to 90-95°F.

Remove frozen mousse domes from molds gently. Place on a wire rack over a baking sheet. Pour glaze over each dome for an even coating. Allow glaze to set for a few minutes.

Refrigerate domes for about 15 minutes to firm the glaze. Serve as is or with fresh berries/whipped cream.