Set aside about ½ cup raspberries for assembling the squares.

Put all the coulis ingredients into a pan, bring to a boil on high heat and continue cooking, stirring constantly, until the coulis adheres to the back of the spoon.

Using a spatula, press the preparation through a strainer to remove any seeds (makes about ¾ cup coulis).

Pour into a squeeze bottle or a glass jar and allow to cool completely in the refrigerator.

Lightly oil a rectangular 9 X 13 mold and line it with parchment paper, taking care to leave an excess band of paper which will facilitate the unmolding of the squares. 

Preheat the oven to 350°F and place the grill in the center.

Mix the dry ingredients in a large bowl, then incorporate the melted butter until a homogeneous dough is obtained.

Press the shortcrust pastry into the bottom of the mold making an even base, using a fork, perforate the dough generously.

Cook the crust for 30 minutes in the oven then let cool completely. Set aside.

Pour ¼ cup cream into a small pan and sprinkle gelatin on the cream. Melt the gelatin on low heat. Remove from the heat and set aside.

Whisk the cream and the sugar in a cold mixing bowl until firm peaks form. Transfer the whipping cream into another bowl and set aside. 

Using the same mixing bowl, beat the cream cheese until it becomes smooth.

Add the cream and gelatin mixture, melted white chocolate, vanilla and rose water, and continue to beat until all the ingredients are well combined.

Using a spatula, delicately incorporate the whipping cream into the cheese and white chocolate preparation, without mixing excessively.

Pour half the garnish on the crust, garnish using the reserved raspberries. Cover the remaining garnish.

Squeeze the coulis on the squares using the bottle or dip a chopstick or a butter knife into the glass jar, to draw a pattern.

Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

When ready to serve, slide a knife around the mold, then extract the excess band of parchment paper in order lift the squares. Place on a cutting board.  

Reheat the knife blade under hot water, cut squares or rectangles to the size of your choice, taking care to clean the knife after each incision, reheating whenever necessary.