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Prepare my homemade raspberry compote, then blend it using an immersion blender or a regular blender and strain it through a fine sieve to smooth it out and remove the seeds. Let it cool.
Finely chop the white chocolate and place it in a large heat-resistant bowl with the raspberry puree.
Heat the heavy cream with the vanilla bean in a saucepan until it boils (let it infuse if possible for 15 minutes before reheating).
Remove the vanilla bean and pour the hot cream over the white chocolate and raspberry puree, letting it sit for a few moments.
Stir the mixture with a spatula or wooden spoon until the chocolate is completely melted. (If there are still pieces of white chocolate, you can heat it briefly in the microwave to melt the rest, or start the recipe by melting the white chocolate directly in a double boiler).
Add the cold heavy cream and mix to incorporate, then use an immersion blender to smooth out the ganache.
Cover with plastic wrap and let cool for 3-4 hours or overnight.
Whip the raspberry ganache with an electric mixer on medium speed for about 2 minutes until it reaches a smooth and thick texture.
Use the ganache immediately to decorate or fill your cakes, or store it in the fridge.