In a medium saucepan, whisk together 3 egg yolks and 250 ml of milk over low heat until slightly thickened, about 5–7 minutes.

Add 2 teaspoons of gelatin and stir until fully dissolved.

Gently fold in 300 ml of whipped cream and the seeds of one vanilla bean.

Fill dome molds with the prepared mousse and place one whole strawberry in the center of each mold.

Cover the molds with plastic wrap and freeze overnight.

Prepare the sablé base by creaming together 100 g of powdered sugar and 100 g of softened butter.

Roll out the dough, cut into rounds, and bake at 180°C (350°F) for 10–12 minutes.

To make the mirror glaze, melt 200 g of white chocolate and mix in red gel coloring.

Unmold the frozen mousse domes and pour the glaze over each dome.

Allow the glaze to set for about 5-10 minutes.

Transfer to a serving platter and refrigerate until ready to serve.