Creating these beautiful Jasmine Tea & White Chocolate Mousse Domes is straightforward if you follow these simple steps:

1. Prepare the Gelatin: In a small bowl, sprinkle the gelatin powder over the warm water. Stir and let it bloom for about 5 minutes.
2. Infuse the Cream: In a saucepan, heat 200ml of the heavy cream over medium heat. Once it starts to simmer, remove it from heat and add the jasmine tea leaves. Let it steep for 10 minutes.
3. Melt the Chocolate: While the cream is steeping, melt the chopped white chocolate in a heatproof bowl over a pot of simmering water (double boiler). Stir until smooth and set aside.
4. Strain the Cream: After steeping, strain the cream to remove the tea leaves. Return the infused cream to the saucepan and heat it gently again.
5. Combine: Add the bloomed gelatin to the warm cream, stirring until completely dissolved. Then, pour the cream mixture into the melted white chocolate, stirring until combined.
6. Whip the Cream: In a separate bowl, whip the remaining 100ml of heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated.
7. Whip the Egg Whites: In a clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and continue whipping until stiff peaks form.
8. Fold Together: Gently fold the whipped egg whites into the chocolate mousse mixture. Be careful not to deflate the mixture.
9. Mold the Mousse: Transfer the mousse into dome-shaped silicone molds, filling them to the top. Smooth the surface and cover with plastic wrap.
10. Chill: Place the molds in the refrigerator for at least 4 hours or overnight until set.
11. Unmold: Once set, gently remove the mousse domes from the molds by turning them upside down and tapping lightly.
12. Decorate: Optional—garnish with edible flowers for a beautiful presentation.

Following these steps will lead you to create these incredible Jasmine Tea & White Chocolate Mousse Domes effortlessly.