Preheat your oven to 350°F (175°C). Mix melted butter and granulated sugar until smooth, add egg, almond flour, all-purpose flour, almond extract, and salt. Roll out dough, chill, bake for 10-12 minutes until golden, then cool completely.

In a saucepan, whisk egg yolks, sugar, and cornstarch. Gradually add milk, heat while stirring until thickened, about 5–7 minutes. Stir in vanilla and refrigerate until cool.

Heat strawberry puree and sugar, dissolve in gelatin, pour into molds, refrigerate for at least 2 hours until set.

Gently reduce strawberry puree over low heat, sprinkle gelatin, stir until dissolved. Let cool, whip heavy cream, then fold in strawberry mixture.

Combine water, sugar, and corn syrup in a saucepan over medium heat. Dissolve, add gelatin, whisk until smooth, cool slightly before use.

Fill silicone molds with mousse, insert pastry cream or jello, top with more mousse. Place cookie disc on top, freeze for at least 4 hours.

Unmold frozen domes, drizzle with glaze, let excess drip off, and garnish with fresh strawberries before serving.