Ingredients

To make the Raspberry Sorbet, combine all ingredients and churn in an ice-cream machine following the manufacturers instructions. Make this the day before so the sorbet can be set To make the Vanilla Gelato: In a bowl, beat together the yolks and half of the sugar. You can beat by hand or in mixer. Beat until thoroughly smooth and creamy. Put cream and the remaining half of the sugar into a saucepan over medium heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add to cream. Heat the mixture until just before it starts to simmer (do not let it boil). Remove mixture from heat and let stand 10 minutes. While the mixture is standing, prepare an ice water bath in a bowl large enough to set another bowl easily inside of it. Set aside. Whisk in 1 cup of the cream mixture in a slow stream into the yolk mixture to temper it. Add another cup of the cream mixture; continue to whisk. Transfer the egg yolk mixture back to the saucepan with the remaining cream and vanilla. Cook over medium-high heat, stirring constantly, until it is thick enough to coat the back of a wooden spoon (You can run your finger in a line over the back of the coated spoon. If the mixture doesn’t run, but stays in place on the spoon, it should be thick enough.) Remove from heat. Pour custard through a medium-mesh sieve into a stainless steel bowl set in the ice-water bath. Let cool completely, stirring until completely chilled. Freeze custard in an ice cream machine (Take care not to over churn or it will go grainy.) Place in freezer for four hours to set. To assemble -use  either one large or 15 x 120 ml individual pudding basins (or moulds -it’s a good idea to line them with plastic wrap first for easier removal .  Line  with vanilla gelato first and then scoop a ball of raspberry sorbetto in the middle. Place in freezer until needed. To serve, scatter some pistachio praline on serving plates,  take cassata from mould, place on praline and sprinkle with more praline on top. Serves 15. To make the Pistachio Praline: Dissolve glucose over low heat. Add the sugar in four batches. After it has completely dissolved it will begin to caramelise. When it is a golden caramel colour, add the pistachios and mix well. Pour onto a flat metal tray and let it cool. Once cool, chop it fine or pulse in a food processor. Store in an air-tight container.