Double layer ice cream sticks

Combine sugar and water in a saucepan and heat to 119°C to form a light syrup.

Slowly pour the hot syrup into the whisking egg yolks. Continue whisking until the mixture becomes pale, thick and slightly cool.

In a separate bowl, whip the cream with the scraped vanilla beans until smooth and semi-whipped (not stiff).

Once the yolk mixture has cooled, gently fold in the vanilla cream until you get a uniform, smooth parfait mixture.

Pour into ice cream molds, insert sticks and freeze overnight for perfect consistency.

Mix your chosen Dira fruit puree with 10% sugar to balance sweetness and improve texture.

Once the vanilla parfaits are fully frozen, dip them quickly into the fruit puree to coat evenly.

Freeze briefly, then dip a second time for a thin, uniform fruit layer.

Return to the freezer until completely firm before applying the chocolate coating.

Melt the chocolate and add cocoa butter and oil, mixing until smooth and glossy.

Stir in finely chopped nuts for added crunch and flavor.

Warm the chocolate mixture to about 35°C. Dip each frozen, fruit-coated parfait stick into the chocolate, ensuring even coverage.

Hold the stick upright for a few seconds to allow excess chocolate to drip off, then place on a chilled tray to set completely.

Vanilla parfait – Mango layer – Dark chocolate

Vanilla parfait – Raspberry layer – White chocolate

Vanilla parfait – Raspberry layer – Caramel chocolate