For the terrine: Line 6 PVC tubes 25cm / 10in by 1.75cm / .68 in diameter with acetate.
Churn the sorbet base and pour into a piping bag. Pipe into the prepared tubes and freeze to harden.
After the sorbet has hardened, line 2 PVC tubes 25cm / 10in by 7.5cm / 3in diameter with acetate.
Remove the sorbet from the PVC tubes and take the acetate off. Return to the freezer.
Churn the ice cream and pour into a piping bag. Pipe into the prepared PVC tubes. Insert 3 sorbet tubes into each ice cream–filled tube. Keep the sorbet in a triangle pattern. Make sure the raspberry tubes don’t touch each other.
Place in the freezer to harden.
Line a sheet pan with a nonstick rubber mat and freeze.
Once the terrine has hardened, remove it from the PVC tube and take the acetate off. Cut 5-cm / 2-in-wide pieces using a very hot slicing knife, dipping the knife in hot water each time and drying it with absorbent paper towels. Place the slices on the frozen sheet pan and return to the freezer.
Once the terrine is cut and re-hardened in the freezer, transfer the slices to an airtight container and return to the freezer until needed.
Place 10g / .35oz toasted almonds on each plate.
Place a terrine slice on the toasted almonds. Torch it for 2 to 3 seconds.