Bloom the gelatin according to package instructions, usually in cold water for about 5 minutes. Warm it until fully dissolved.

In a saucepan, heat espresso and brown sugar over low heat, stirring until dissolved. Add spices, gelatin, and melted white chocolate. Set aside to cool.

Whip mascarpone and heavy cream together until soft peaks form, about 3-5 minutes.

Fold cooled espresso mixture into whipped cream gently, maintaining airy texture.

Prepare cookie base by mixing dough, roll out and cut into rounds larger than molds.

Spoon mousse into silicone molds, press cookie rounds in, and freeze overnight.

Melt white chocolate and condensed milk to create glaze, stirring until smooth.

Remove frozen domes from molds, pour glaze over, and let set for 15 minutes.

Transfer to a platter, garnish as desired, and serve cold.