White Chocolate and Raspberry Mille-Feuille with a Raspberry Burst

Raspberry Mousse

1. Bring the raspberry purée to the boil. Mix together the egg yolks and caster sugar, then add in the cornflour.
2. Pour the boiling purée onto the eggs and mix in well, then return to the saucepan to cook out. Allow the mixture to cool slightly, then add the Mycryo cocoa butter and cream the mixtu