Bloom 2 teaspoons of gelatin in 2 tablespoons of cold water for about 5 minutes. Heat 1 cup of strong brewed espresso, 1/3 cup of brown sugar, and a pinch of spices in a saucepan over low heat until sugar dissolves. Stir in 4 ounces of melted white chocolate and let cool.

Once the espresso mixture is cool, fold it into a bowl of 1 cup of whipped cream mixed with 8 ounces of mascarpone, being careful not to deflate the mixture.

Preheat the oven to 350°F (175°C). Combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and salt in a bowl. In another bowl, whisk together 1/3 cup of molasses and 1 egg yolk, then combine dry ingredients. Roll out dough, cut into circles, and bake for 10-12 minutes.

Cool cookies on a wire rack. Spoon mousse into silicone dome molds, filling three-quarters full. Press cookie pieces into mousse and freeze for at least 4 hours.

Melt 4 ounces of white chocolate and mix with 1/2 cup of condensed milk for the glaze. Once the domes have set, pour the glaze over each dome, ensuring an even coat.

Allow the glaze to set for 30 minutes. Transfer domes to a serving platter and garnish as desired before serving.