Pink Chocolate Magnum Cake

Boil 200g cream and milk. Whisk sugar and egg yolk in a mixing bowl and add it slowly to the boiling mixture as you keep stirring, and do not let the egg yolks cook. Boil them for 5 minutes, and then add gelatine powder soaked in 100g water, toffee caramel, and white chocolate flakes. Once the chocolate flakes are melted, refrigerate the mixture at +4°C. After the mixture is cooled, whisk 400g cream add it to the mixture and half fill the silicone ice cream forms with the mixture, and place a stick into each form. Pour the raspberry filling longitudinally into the ice cream forms, then pour the rest of the mixture into the forms and level them with a palette knife. Make sure there are no air bubbles in the forms, and keep them in a freezer at -18°C for 8 hours. Remove the cakes from the silicon forms, and place them on the tray, and then melt pink chocolate ganache in a bain-marie at 35°C, and pour over the cakes and leave for 3 minutes, and then serve with red fruits.