Soak gelatin in cold water.

Mix sugar with cornstarch; combine with raspberry puree in a saucepan and bring to a boil.

Squeeze out gelatin, stir into the hot puree, then pour into the Tortaflex mold.

Chill in the refrigerator until set.

Soak gelatin in cold water. Melt both chocolates gently.

In a small pan, whisk raspberry puree, cream, sugar, and egg yolk; heat to 83 °C, stirring constantly.

Remove from heat; dissolve gelatin in the mixture.

Stir the warm cream into melted chocolate, then cool to 35 °C.

Fold in whipped cream.

Pour over the set fruit layer and freeze solid.

Preheat oven to 160 °C (convection).

Beat ground pecans, 35 g sugar, and the whole egg until thick and pale.

Whip egg whites to soft peaks, gradually adding 22 g sugar until stiff.

Sift flour with cocoa powder; fold into the yolk mixture, then gently incorporate meringue.

Spread into an 18 cm pan lined with parchment; bake ~20 min. Cool completely and trim to fit mold.

(Optional) To make praline: caramelize sugar with oil and pecans, cool, then process into a paste.

Toss pecans and crêpes dentelles with maple syrup; spread on a lined baking sheet.

Bake at 160 °C for about 20 min until caramelized; cool and chop if needed.

Melt white chocolate; stir in praline and caramelized mixture until combined.

Press into a second Tortaflex form; let set.

If you have only one silicone form, freeze each layer separately and assemble later.

Soak gelatin. Melt chocolate.

Heat milk and cream. Whisk yolk with sugar; temper with hot milk, return to pan, and heat to 83 °C.

Remove from heat; dissolve gelatin.

Pour mixture over chocolate in three batches, stirring each time until smooth.

Cool to 35 °C and fold in whipped cream.

Soak gelatin. Heat milk and cream.

Whisk yolk with sugar; temper with hot milk, return to pan, and heat to 83 °C.

Remove from heat; dissolve gelatin.

Pour over chocolates and stir gently to avoid air.

Pour into the Tourbillon mold and freeze overnight.

Bloom gelatin in water (portion II).

Cook glucose, sugar, and water (portion I) to 103 °C. Remove from heat; stir in condensed milk and gelatin.

Pour over chopped chocolate; let sit briefly, then blend until smooth.

Cover surface with plastic wrap; refrigerate overnight at 4 °C.

Spread milk chocolate mousse into the “Universo” mold, filling it two-thirds full.

Unmold the frozen raspberry–sponge assembly; press into the mousse so the tops align with the mold edge.

Cover with plastic wrap; freeze overnight.

On glazing day, warm mirror glaze to 40 °C, cover with plastic wrap, and cool to 34 °C; stir gently.

Unmold the cake onto a flat tray set over an inverted bowl; pour glaze evenly and let drip. Smooth edges with a spatula.

Decorate immediately: place the frozen crémeux on top, arrange fresh raspberries around it, and add edible flowers.

(Optional) Create a tempered dark-chocolate ring on acetate, chill, then slide onto the cake before final glaze.