Instructions: Prepare the white chocolate mousse: In a bowl whisk together the egg yolks and the sugar, add the sifted cornstarch, and whisk the mixture until it is just combined. Add the scalded milk, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Pour into a bowl, stir in vanilla and the butter. Cover the surface with plastic wrap and chill, until it is completely cooled. In a metal bowl over a ban marie melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is well blended. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, then fold in the remaining whipped cream.

Excellent filling for cakes.

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