Prepare the Base

1. Crush the Biscuits: In a food processor, crush the digestive biscuits or graham crackers until they form fine crumbs. You can also do this by placing the biscuits in a zip-top bag and using a rolling pin to crush them.
2. Combine with Butter: Mix the crushed biscuits with melted butter, stirring until the mixture is moist and crumbly.
3. Press into Molds: Spoon the biscuit mixture into the bottoms of silicone dome molds, pressing it down firmly to create an even base.
4. Chill: Place the molds in the fridge to set while you prepare the mousse.

Make the Mousse

1. Prepare the Gelatin: In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom.
2. Make the Strawberry Purée: Blend the fresh strawberries until smooth. If you want a smoother texture, strain the purée to remove any seeds.
3. Heat Gelatin: Gently heat the gelatin mixture in the microwave for about 10-15 seconds, stirring until fully dissolved.
4. Combine with Strawberry Purée: Stir the gelatin into the strawberry purée, mixing well. Let it cool to room temperature.
5. Whip the Cream: In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
6. Fold Together: Carefully fold the whipped cream into the strawberry mixture, being gentle to maintain the mousse’s light texture. If using white chocolate, melt it and mix it into the mousse at this stage.
7. Fill the Molds: Spoon the mousse mixture into the prepared dome molds, covering the biscuit base. Smooth the tops with a spatula.
8. Chill the Mousse: Refrigerate the mousse-filled molds for at least 2 hours, or until fully set.

Make the Glaze

1. Prepare the Strawberry Glaze: In a small saucepan, combine the strawberry purée, sugar, and lemon juice. Heat over low heat until the sugar dissolves.
2. Bloom the Gelatin: Sprinkle the gelatin over a small amount of cold water in a bowl and let it bloom for 5 minutes. Add it to the strawberry mixture, stirring until dissolved.
3. Cool the Glaze: Allow the glaze to cool slightly before using.

Assemble the Mousse Domes

1. Unmold the Mousse: Once the mousse has set, carefully remove it from the silicone molds, taking care not to break the delicate mousse.
2. Top with Glaze: Spoon a layer of strawberry glaze over each mousse dome, allowing it to drizzle down the sides.
3. Chill Again: Return the mousse domes to the fridge for 30 minutes to allow the glaze to set.