Let’s bring these domes to life, step-by-step. Remember, cooking is as much about the journey as it is about the destination:

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.
2. In a saucepan, combine the heavy cream, sugar, vanilla extract, ground ginger, cinnamon, and nutmeg. Bring to a gentle simmer over medium heat, stirring occasionally.
3. Once the mixture begins to simmer, remove from heat and stir in the espresso powder until fully dissolved.
4. In a separate bowl, whisk the egg yolks until pale and slightly thickened. Gradually pour in the hot cream mixture, whisking constantly to prevent the eggs from curdling.
5. Return the combined mixture to the saucepan and cook over low heat, stirring continuously until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
6. Remove from heat and stir in the bloomed gelatin until fully dissolved. Allow the mixture to cool slightly.
7. Fold the melted milk chocolate into the cooled cream mixture until smooth and velvety.
8. Pour the mixture into dome molds and refrigerate for at least 4 hours, or until set.
9. Once set, gently remove the domes from the molds and top with whipped cream before serving.

This process may seem intricate, but as my mum would say, “Patience in the kitchen is the secret ingredient to all things delicious.”