Combine 6 g powdered gelatin with 30 ml cold water in a small bowl and let it sit for 10 minutes until fully bloomed.

In a saucepan over medium heat, warm the whole milk with either a split vanilla bean or vanilla extract, then remove from heat.

In a separate bowl, whisk together egg yolks and granulated sugar until pale and thickened.

Gradually whisk the warm vanilla milk into the egg yolk mixture, then transfer back to the saucepan. Cook gently over low heat, stirring continuously until thickened to 82°C (180°F).

Remove from heat, stir in bloomed gelatin until completely dissolved, and cool to room temperature.

Whip the cold heavy cream to soft peaks and gently fold into the cooled custard until smooth.

Spoon a layer of mousse into silicone dome molds, press a whole strawberry into each center, and cover with more mousse. Smooth the surface and freeze overnight.

Cream together the butter and powdered sugar until smooth. Add egg yolk and vanilla extract, then mix in flour and salt until a dough forms.

Roll the dough to 4 mm thickness between parchment and chill in the refrigerator for 30 minutes.

Cut dough rounds slightly larger than the dome molds, place on lined baking sheets, and bake at 170°C (340°F) for 12-14 minutes until lightly golden. Let cool on a wire rack.

Combine 10 g powdered gelatin with 60 ml water and let it bloom for 10 minutes.

In a saucepan, bring sugar, glucose syrup, and water to a boil until it reaches 103°C (217°F).

Remove from heat, stir in sweetened condensed milk and bloomed gelatin until dissolved. Pour over chopped white chocolate and let rest for 1 minute.

Use an immersion blender to mix the glaze until smooth, add red gel food coloring until desired color is achieved, and cool to 32-35°C (90-95°F).

Remove mousse domes from molds and place on a rack. Pour cooled red mirror glaze over each dome and allow to firm.

Melt and temper 100 g of white chocolate; pipe or mold decorative rings and balls for decoration.

Place each glazed mousse dome onto a sablé cookie base, top with white chocolate decorations, and serve chilled.