Fill a piping bag with tempered white chocolate.
On a sheet of dipping paper, make 5 to 6cm-diameter rings of couverture chocolate.
Sprinkle with pieces of browned shortbread, top with a second sheet of dipping paper, and gently flatten using a rolling pin.
Leave to set.
Whip the second portion of whipped ganache (650g) to give it an airy texture and transfer it to a piping bag with a plain round 16mm-diameter nozzle, then store in the refrigerator.
Using a dab of whipped ganache, stick a velvet-textured round to the center of the plate.
Fill the center of the half-sphere with fresh raspberry confit.
Set a chocolate ring on the half-sphere.
Using the piping bag, place a droplet of whipped ganache (25g) on the confit.
Arrange dabs of confit on the plate.
Decorate the droplet with a few pieces of browned shortbread and raspberry crispies.