Add the half n half to a small pot and bring to a boil. Remove from heat and stir in the soaked gelatin, stir until smooth and completely dissolved. Add the white chocolate and let stand 2-4 minutes and then stir until smooth. Finally, stir in the cold cream and mix until smooth. Divide between serving dishes and chill until set, at least 4 hours. Note: for an even lighter texture, chill all the namelaka and then whip with an electric mixer for several minutes until light and fluffy. Spoon or pipe into serving dishes.

Whisk together all tulle ingredients until smooth. Use a spoon to transfer to a tuile mold and spread with a knife, bench scraper, or offset spatula, making sure excess batter is wiped away. Bake for 6 min at 350ºF and then carefully remove the tuiles from the mold. These can be made up to a week ahead and stored in an airtight container at room temperature.

Combine the allulose, lemon juice, and salt in a saucepan and bring to a boil. When the allulose is completely melted, stir in the raspberries and transfer the whole mixture to a blender. Puree until smooth then strain through a fine mesh strainer. Discard the seeds. Keep refrigerated for up to 1 week or frozen for up to 2 months.

Spoon raspberry coulis over top and then garnish with a chocolate tuile and fresh berries, if desired.