Begin by hydrating the gelatin in a small bowl filled with cold water. Allow it to sit for about 5–10 minutes until it softens and swells.

In a medium saucepan, combine freshly brewed espresso, brown sugar, cinnamon, cloves, and nutmeg. Heat gently, stirring until the sugar dissolves, then remove from heat and stir in the bloomed gelatin and melted white chocolate.

In a large mixing bowl, beat heavy cream and mascarpone cheese until soft peaks form, creating a light texture.

Carefully fold the cooled espresso mixture into the whipped cream and mascarpone bowl until just combined.

In a separate bowl, mix flour, molasses, egg yolk, and salt to form cookie dough. Roll out and cut rounds to fit silicone dome molds.

Fill each silicone mold halfway with mousse, place a cookie round on top, and freeze for at least 6 hours or overnight.

To make the glaze, combine sweetened condensed milk, sugar, gelatin, and water. Stir until well combined and reaches around 90°F.

Remove the mousse domes from molds, pour the glaze over, and decorate as desired.