Raspberry ripple cones

Gelato

• 225 g white sugar
• 300 g double cream
• 410 g full cream milk
• 4 egg yolks
• 1 vanilla bean and scraped out seeds
• 450 g fresh raspberries

Raspberry ripple sauce

• 10 g caster sugar
• 2 tsp water

Assembly

• 70 g milk chocolate, broken into small pieces or callets
• 70 g dark chocolate (70% cocoa), broken into small pieces or callets
• 9 waffle cones (see Tip)
• hazelnuts, without skin or raw almonds, chopped, to garnish