For the clafoutis:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup milk
1/2 cup heavy cream
a pinch of salt
1/2 teaspoon vanilla extract
4oz fresh raspberries, halved

Mix ingredients together, sans raspberries. Divide the batter into 10 lightly lined cupcake molds. Distribute the raspberries into the batter as well. Bake at 350 degrees F for 25 minutes. Then freeze solid (at least 2 hours) before attempting to unmold. Freezing the clafoutis will help with unmolding these cakes neatly.

For the cream:
1/4 cup heavy cream
1/2 teaspoon vanilla extract
a pinch of salt
2 teaspoons confectioner’s sugar

Whip to stiff peaks and transfer into a piping bag. Keep refrigerated.

For the pulled sugar:
1/4 cup isomalt
1/4 cup water
a pinch of salt
1 teaspoon white vinegar
1 drop red gel food coloring

Simmer down the isomalt, water, salt, and vinegar to 275 degrees F. Stir in the food coloring and pour onto a silpat mat. While wearing two layers of gloves, fold the edges of the sugar into the center, slowly changing the shape of the sugar from a flat puddle into a round ball. Pull the sugar repeatedly until glossy, before wrapping the sugar in a pulled thread around a metal or wooden cylinder(like a rolling pin). Allow the sugar to set before removing and storing into an airtight container for plating.

For the namelaka:
1 teaspoon gelatin powder
1 tablespoon cold water
1/4 cup milk
4oz Raspberry Inspiration
4oz white chocolate
2 tablespoons unsalted butter
a pinch of salt
1/3 cup heavy cream

Mix the gelatin with water. Melt into the milk, then stir in the Raspberry Inspiration, white chocolate, butter, and salt. Once everything is melted, take off heat and allow the mixture to cool down to room temperature. Transfer into a stand mixer with a paddle attachment and whip while slowly streaming in the heavy cream until just combined. Transfer into a piping bag with a Mont Blanc tip. Keep at room temperature so that you can pipe it.

For assembly:
Fresh raspberries

Place a fresh raspberry on top of the clafoutis and pipe the cream around it. Then pipe the namelaka around it, then top with another fresh raspberry and the sugar to finish.