Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

To make the filling measure out the white chocolate, cream, sugar, vanilla and salt.

To make the raspberry compote, reserve a few raspberries and put them aside for garnish. Add the rest of the raspberries and mix them together with the framboise liqueur. Crush them with a whisk and let macerate.

To make the espresso whip, measure out the cream, espresso powder, icing sugar and vanilla.

In a medium pot, bring the cream for the filling to just below a boil, where you can barely see bubbles forming. Pour it immediately over top of the chocolate, sugar, vanilla and salt.

Let the mixture sit without stirring for 4 minutes. After most of the chocolate has melted, stir gently to melt the rest of the chocolate, until you have a thoroughly homogenous product.

To make the whipped cream, add the cream to the bowl of the stand mixer with a whisk attachment, and turn onto medium high. Gradually turn the mixer up to high speed, and whisk until the cream starts to thicken. Turn the mixer off, and add the sugar and vanilla. Slowly turn the mixer backup and whisk until you have a stiff whipped cream.

To assemble the pot de creme, pour ½ of the white chocolate mixer into a small bowl or ramekin. Spoon a couple tablespoons of the raspberry mixture into the pots. Add the rest of the white chocolate on top.

Set ramekins in the fridge for about 45 minutes until cooled. Garnish with whipped espresso cream and reserved raspberries.