350g blackberry puree
100g glucose syrup
100g water
2cl gin

METHOD. Bring the glucose syrup and water to boil. Add the frozen blackberry puree portions to cool down the mixture. Use a hand blender to emulsify. Add the gin. Pour into the ice cream machine. Pour into a square mould and freeze overnight.

350g raspberry puree
100g glucose syrup
100g water
2cl gin

METHOD. Bring the glucose syrup and water to boil. Add the frozen raspberry puree portions to cool down the mixture. Use a hand blender to emulsify. Add the gin. Pour into the ice cream machine. Fill ¾ of an ice cream mould with the raspberry sorbet and freeze. Place the blackberry sorbet cube in the mould and pour the rest of the raspberry sorbet on top. Freeze again.

250g cream 40%
80g invert sugar
50g white chocolate
60g gelatine mass
500g cream 40%
1 vanilla pod

METHOD. Heat the cream (250g) and invert sugar until 70°C. Dissolve the gelatine mass in the hot mixture. Pour on top of the white chocolate and make an emulsion with a hand blender. Add the rest of the cold liquid cream (500g) while blending. Store overnight in the fridge.