Bloom the gelatin in ¼ cup of warm brewed espresso.

Combine brown sugar, ground cinnamon, cloves, and nutmeg in a bowl, then add gelatin mixture and blend until smooth.

Melt white chocolate over a double boiler and fold into the espresso mixture. Allow to cool.

In a chilled bowl, whip 1 cup of mascarpone and 1 cup of heavy cream until soft peaks form.

Fold the cooled espresso mixture into the whipped cream.

Mix ¼ cup of molasses, ½ cup of brown sugar, and 1 egg yolk in a bowl. Gradually add 1 cup of gluten-free flour and a pinch of salt, mixing until a dough forms.

Wrap dough in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350°F (175°C). Roll out dough and cut into circles for silicone molds.

Fill silicone molds halfway with mousse and press cookie rounds on top.

Freeze for at least 6 hours or overnight.

Melt 1 cup of white chocolate and ½ cup of condensed milk over a double boiler, then glaze each dome before serving.

Let glaze set for about 15 minutes before serving.