In a mixing bowl, blend pureed cherries with cherry blossom syrup until well combined. In a separate bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the cherry mixture.

Sprinkle powdered gelatin over 2 tablespoons of cold water and allow it to sit for 5–10 minutes to swell. If using gelatin sheets, soak them in cold water during this time.

Place the bloomed gelatin in a saucepan over low heat until completely dissolved. Remove from heat and let it cool slightly before mixing it into the cherry mousse.

If using a sponge base, whip the egg whites until stiff peaks form. Combine melted butter, flour, and vanilla extract, then fold in the whipped egg whites gently. Spread in a lined baking dish and bake at 350°F for about 15 minutes.

Spoon the cherry mousse into silicone dome molds, filling them about three-quarters full. If using the sponge base, place a disk atop the mousse in each mold. Smooth the tops with a spatula and chill in the refrigerator for at least 3 hours.

In a saucepan, combine glucose, sugar, water, and bloomed gelatin. Heat until the mixture is clear. Remove from heat, add melted white chocolate, and stir until smooth.

Invert the silicone molds to release the mousse domes. Drizzle the mirror glaze over each dome and garnish with fresh cherries or edible flowers.