Method
Preheat the oven to 170°C/gas mark 3.
To prepare shortbread, place butter, sieved flour, cornflour and icing sugar into processor and whiz until it gathers into a ball. Roll out the mixture and cut into rounds with pastry cutter, plus two heart–shaped ones, and place on a greased baking tray.
Bake for 15–20 minutes until pale golden. Place on a wire rack to cool.
For the mousse, whip the chocolate mousse powder with the milk. Pour into two individual glasses and place in fridge to set.
For the raspberry purée, blend the raspberries and icing sugar to a purée. Sieve the sauce into a bowl.
For the Chantilly cream, whip the cream until it forms soft peaks and then whisk in the vanilla seeds and icing sugar.
To make the shortbread stack, sandwich two biscuits together with Chantilly cream and raspberries, and top with more cream, raspberries and heart–shaped biscuit. Decorate the plate with some raspberry purée, and crème anglaise and serve with the individual chocolate mousse.