Ingredients
For the Pastry:
150g/5oz unsalted butter
100g/4oz caster sugar
40g/1½oz icing sugar, sifted
375g/13oz soft flour, sifted
pinch of salt, sifted
2 egg yolks
1 egg
2 tbsp cream
2 tbsp fondant icing

For the White Chocolate Mousse Filling:
300g/10½oz white chocolate
2 egg whites
2 tbsp castor sugar
180g/6¼oz double cream

For the Raspberry Coulis:
300g/12oz raspberries
100g/4oz caster sugar
juice ¼ lemon

To Decorate:
icing sugar
fresh sprigs of mint

Method
To Make the Pastry:
1. Place the butter, sugars, flour and salt in a food processor and pulse until just combined.
2. Add the egg yolks, whole egg and cream and pulse until it comes together (do not overmix).
3. Turn the dough out and form into a ball.
4. Cover the pastry with cling film and chill for 45-60 minutes before using.
5. Roll out the pastry until about 3mm/2¾ in squares and 16 x 4cm/1½in deep and 7cm/2¾in wide pieces.
6. Chill and allow to rest.
7. Cut the pastry into the marked pieces and allow to cool.
8. Brush the pastry with egg white and dust with icing sugar, then bake in an oven preheated to 200C/400F/Gas6 for 10 minutes, until crisp and light golden.
9. Gently warm the fondant icing in a small pan and spoon into a small piping bag.
10. Pipe a thin line of fondant down the short edges of the rectangles and carefully press 4 rectangles together to form the sides of a box.
11. Allow to dry for about 2 hours.
12. Repeat with the remaining rectangles.
13. Place the raspberries into a plastic tray, reserving a few to decorate.

To Make the White Chocolate Mousse:
1. Melt the chocolate in a metal bowl over hot water.
2. Whisk the egg whites to stiff peaks, add the sugar and whisk again until smooth.
3. Semi-whip the double cream
4. Fold the melted chocolate into the double cream using a spatula.
5. Fold in the whipped egg whites.
6. Place in the refrigerator to firm up a little.
7. Use the mousse to fill your boxes before it has set completely.

To Make the Raspberry Coulis:
pureé the raspberries and sugar in a blender, pass through a sieve and add the lemon juice.

To Serve:
1. Place a pastry box in the centre of a serving plate and spoon some of the white chocolate mouse into each of the boxes/
2. Place a square pastry lid on top.
3. Dust with icing sugar and decorate with fresh raspberries and mint.
4. Spoon the raspberry coulis around the outside.