Raspberry Cornettos - Cornetti di lamponi

Gelato

• 225 g granulated sugar
• 300 g double cream
• 410 g whole milk
• 4 egg yolks, from large eggs
• 1 vanilla pod and scraped out seeds
• 450 g fresh raspberries

Raspberry Ripple Sauce

• 10 g caster sugar
• ½ Tbsp water

Assembly

• 70 g milk chocolate, small pieces or callets
• 70 g dark chocolate (70% cocoa solids), small pieces or callets
• 9 waffle cones
• blanched hazelnuts, chopped, for garnish