Start by crushing your ginger cookies into fine crumbs. Mix them with melted butter until it feels like wet sand. Press a small amount into the bottom of your silicone dome molds. Set these in the fridge to firm up for about 15 minutes.

Sprinkle the gelatin for the mousse over 1/4 cup cold water. Let it sit for about five minutes to bloom. This ensures your mousse has a smooth, consistent set without any lumps.

In a small saucepan, combine the whole milk, instant espresso powder, and gingerbread spice. Heat it over medium-low until it just starts to simmer, about 3-5 minutes. Stir to dissolve the espresso and spices.

Place white chocolate chips in a heat-proof bowl. Pour the hot spiced milk over the chocolate. Let it sit for a minute, then whisk gently until completely smooth and glossy. Stir in the bloomed gelatin until dissolved.

In a separate bowl, whip the cold heavy cream and sugar using a hand mixer until you reach soft peaks. This takes about 3-4 minutes.

Gently fold the chocolate coffee mixture into the whipped cream. Do this slowly to keep the air in the mousse. Mix until just combined.

Pour the mixture into the silicone dome molds on top of the cookie base. Smooth it over and freeze for at least 4-6 hours, or until completely solid.

For the glaze, bloom the additional gelatin in 2 tbsp cold water. Melt the 4 oz white chocolate with glucose syrup over simmering water. Stir in bloomed gelatin. Cool to about 90°F, add food gel if desired, then pour over frozen domes. Let set at room temperature.