Raspberry White Chocolate Entremets

Bloom gelatin in water. For the raspberry insert: Blend fresh raspberries, then strain to remove seeds. Heat the strained raspberry mixture with sugar and lemon juice. Stir in the bloomed gelatin until dissolved. Pour the mixture into molds and freeze until solid. For the white chocolate mousse: Heat milk until warm. Add the bloomed gelatin to the warm milk and stir until completely dissolved. Pour the warm milk mixture over the white chocolate and stir until the chocolate is smooth and melted. Let this mixture cool slightly. In a separate bowl, whip heavy cream to soft peaks. Gently fold the cooled white chocolate mixture into the whipped cream. For assembly: Pipe a layer of white chocolate mousse into your dessert molds. Place a frozen raspberry insert into the center of the mousse. Cover the insert with more mousse. Gently press a thin vanilla sponge cake base onto the top of the mousse, sealing the dessert. Freeze the assembled desserts completely until firm. For dipping: Melt white chocolate and cocoa butter together in a 2:1 ratio until smooth. Let the mixture cool slightly so it is warm to the touch, not hot. Unmold the frozen desserts directly from the freezer. Quickly dip each dessert into the warm chocolate shell mixture, allowing any excess to drip off. The shell will set almost instantly due to the cold dessert.