Method

• 1.
  To make sugar syrup, combine caster sugar and 2 cups (500ml) water in a saucepan over high heat. Bring to the boil, then cook for 3 minutes or until sugar dissolves. Set aside to cool.
• 2.
  Whisk yoghurt, icing sugar, vanilla and 200ml cooled sugar syrup together. Transfer to a container and freeze, stirring every 1 hour, for 3 hours. Spoon half into a 1.25L terrine lined with plastic wrap and freeze. Chill remaining yoghurt gelato in the fridge.
• 3.
  Meanwhile, whiz rosewater, 250g berries and remaining 300ml sugar syrup in a food processor until smooth. Strain, then transfer to a container and freeze, stirring every 1 hour, for 3 hours.
• 4.
  Spoon berry gelato into terrine and freeze for 2 hours. Top with reserved yoghurt gelato. Cover and freeze for 4 hours. Blend remaining 125g berries and 2 tbs icing sugar until smooth. Strain.
• 5.
  Uncover terrine and invert onto a plate, remove plastic wrap and slice, then serve with berry puree, mint and extra raspberries.