Place the white chocolate, vanilla, and 1 tablespoon bloomed gelatin in a large heatproof bowl.

Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chocolate mixture and let sit for 1 minute. Blend with an immersion blender, or whisk, until smooth. Cover the surface directly with plastic wrap and refrigerate for at least 5 hours or overnight.

To make the raspberry filling, combine the raspberries and sugar in a small saucepan. Cook over medium heat until the berries break down and the mixture comes to a simmer. Remove from the heat and stir in 2 teaspoons of bloomed gelatin until dissolved. Blend until smooth, then strain through a fine-mesh sieve.

Pipe the raspberry mixture into half-sphere silicone molds and freeze until solid, about 3 hours. Unmold and join two halves to form a sphere. Keep frozen until ready to use.

Whip the chilled ganache until it holds soft, stable peaks.

Pipe the ganache halfway into raspberry-shaped silicone molds. Use a small spoon to press it into the sides of each cavity. Add a frozen raspberry sphere to the center, then cover with more ganache and smooth the tops. Freeze until completely firm, at least 6 hours.

Melt the white chocolate and cocoa butter together until smooth. Tint with the red and pink food coloring until the coating looks like ripe raspberries. Let cool to 91°F/33°C.

Unmold the frozen desserts. Insert a small knife into the bottom of each one, dip it into the coating, and let the excess drip off. Place on a parchment-lined tray and freeze until ready to serve.

For the optional Franuí-style coating, melt the white chocolate with the cocoa butter in one bowl and the milk chocolate with the cocoa butter in another. Cool both to 91°F/33°C. Dip each frozen dessert first in the white chocolate, leaving the top exposed. Freeze until set, then dip in the milk chocolate.

Store in the refrigerator. For the crispest shell, freeze for 5 to 10 minutes before serving.