These clever little ice creams use the 'Rainbow Stick' from Pavoni Italia, a kit which helps you make multi-layered ice cream sticks which look as great as they taste.

We've layered three different flavours: white chocolate, raspberry and pistachio, and coated them all with a raspberry and white chocolate dip we've made by grinding freeze-dried raspberries using the 'Twin Stones' Wet Grinder.  The ice creams are garnished with pistachio pieces and freeze dried raspberry pieces and presented on the marble 'Corner' plate from 100% Chef.

Raspberry Parfait 
  • 200ml Milk
  • 160g Egg yolks
  • 50g Sugar
  • 30g MSK Ice Cream Stabiliser
  • 400g Double Cream (whipped) 
  • 60g MSK Raspberry Compound
  • Pinch of Malic acid

Boil the milk and pour over the egg yolks and sugar, then cook like an Anglaise until thick.

Add the Malic acid and the raspberry compound.  This is a concentrate of sweetened raspberries which is perfect for flavouring ice creams. The Malic Acid acts to enhance the fruitiness of the raspberry.

Chill over an ice bath until cold.

Gently fold in the whipped cream, then pipe into moulds and freeze.

White Chocolate Parfait 
  • 200ml Milk
  • 160g Egg yolks
  • 50g Sugar
  • 30g MSK Ice Cream Stabiliser
  • 500g Double Cream (whipped)
  • 180g White Chocolate (we use Nevado Undeodorised White Chocolate from Casa Luker)

Boil the milk and pour over the egg yolks and sugar, then cook like an Anglaise until thick.

Add the melted Nevado and mix well.

Chill over an ice bath until cold.

Gently fold in the whipped cream, then pipe into moulds and freeze.

Pistachio Parfait 
  • 200ml Milk
  • 160g Egg yolks
  • 70g Sugar
  • 30g MSK Ice Cream Stabiliser
  • 400g Double Cream (whipped)
  • 40g MSK Pistachio Compound

Boil the milk and pour over the egg yolks and sugar, then cook like an Anglaise until thick.

Add the pistachio compound and chill over an ice bath until cold.

Gently fold in the whipped cream and pipe into moulds and freeze

Raspberry and White Chocolate Dip
  • 400g White Chocolate (we use Nevado Undeodorised White Chocolate from Casa Luker)
  • 160g Cocoa Butter (undeodorised)
  • 10g Vegetable Oil
  • 70g Freeze-Dried Raspberries 

Melt all the ingredients together and pour into the Twin Stones wet grinder.

Turn on the grinder and add the raspberries, then leave to grind for approx. 4 hours.  The longer you leave it, the smoother the mix will get.

Dip the ice creams in all the way for the coating, then garnish with freeze dried raspberry granulates and pistachio pieces.