Crush the corn flakes. Set aside.

In a non-stick pan, add sugar. Cover over low heat until the sugar is caramelised. Do not stir while it is caramelised. You may check the consistency while moving the pan around.

Off the heat. Add in salt and the roasted almond. Mix until they come together. Do this very quickly. Place the praline on a baking sheet for cooling. Break them in smaller piece and place them in a food processor. Pulse a few times until they become sand, then pulse continuously until it becomes a paste. Transfer the paste onto a bowl.

Add in the crushed corn flakes and the melted butter. Transfer them into a 6-inch pan, lined transparent sheet around and a non-stick parchment paper on the bottom.

Freeze for 30 minutes or while working on the next item.

In a pot, add the frozen raspberries and sugar.

Cook over medium heat until it becomes a sauce.

Remove from the heat. Strain the mixture.

Add the lemon juice, mix until combined. Set aside.

In a small bowl, add water and gelatins.

Give it a quick mix and let it rest for 5 minutes to swell the gelatins.

Microwave the gelatins until it’s completely melted and dissolved.

Add the gelatins into 1 cup of raspberry puree. Mix until combined.

Pour on top of the praline crunch.

Refrigerate for 1-2 hours or until it’s set.

In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.

In a bowl, add white chocolate and hot whipping cream. Let it sit for about 5 minutes.

After 5 minutes, stir until no lumps. If there are still lumps, pop into the microwave for a few seconds to melt and dissolve the white chocolate completely. Mix until well combined.

Add in the raspberry puree. Mix until well combined. Add in the bloomed and melted gelatins (microwave the bloomed gelatins earlier until melted and dissolved.) Mix until well combined.

In a large mixing bowl, mix the whipping cream until soft peaks. Add in the raspberry puree chocolate mixture, mix with an electric mixer for a few seconds to combine, do not over mix. Switch to a spatula to mix until well combined.

Place a 7-inch ring over the refrigerated praline and raspberry jelly. Then add in the raspberry mousse. Spread the surface evenly.

Refrigerate for 6 hours or overnight.

In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.

In a pot, add sugar, water and condensed milk. Stir the mixture occasionally, bring it to a simmer. Once it reaches a simmer, off the heat. Add in the bloomed gelatins. Mix until the gelatins is well dissolved.

Pour the hot mixture over the white chocolate. Gently whisk it until there is no lumps. The mixture should be soft and smooth.

Add a few drops of red food colourings. Mix until well combined.

Strain the mixture. Let it cool until it reaches 35°C-37°C or until you feel it’s room temp when you touch with your palm. The mixture is ready to pour over the mousse cake.

Let the glaze drip for a few seconds. Transfer the cake over a cake board.

Melt the white chocolate in the microwave or heat over a double boiler.

Make sure there is no lumps in the chocolate.

Transfer onto a transparent plastic sheet. Spread the layer evenly. Let the chocolate sit for 1-2 minutes.

The chocolate will still be soft but dry. Cut into strips lines. Roll up the sheet diagonally. Fasten with a tap. Let it continue to sit in room temp for a few minutes until it’s hardened or refrigerate couple minutes to speed up the process. Gently open up the plastic sheet, you’ll get the chocolate waves.