Divide the custard sauce equally into 3 parts
Add some vanilla seeds to ⅓ of the custard sauce
Add 3g of matcha to ⅓ of the custard sauce
Add raspberry puree to ⅓ of the custard sauce
Mix 130g of whipped cream into each of the 3 custard sauce parts
Freeze for 8 hours
Melt 300g of dark chocolate with 30g of cocoa butter
Melt 300g of white chocolate with 35g of cocoa butter
Chop 5g of freeze-dried raspberries
Add 4g of matcha to the melted white chocolate
