Pistachio, strawberry and lime pyramids

Method

• 1
  Spoon the softened pistachio ice-cream among eight 3/4-cup (185ml) capacity metal moulds, filling one-third of each mould. Use a small pallet knife to smooth the surface. Place in the freezer for 30 minutes to firm. If using pyramid-shaped moulds, balance them upside down by resting the point of each mould in an ice-cube tray.
• 2
  Spoon the strawberry ice-cream evenly among moulds, leaving enough room for the last layer, and smooth the surface. Return to freezer for 30 minutes to firm.
• 3
  Repeat with the lime sorbet and smooth the surface so it is flush with the top edge. Freeze for 2 hours or until firm.
• 4
  Use a cloth dipped in hot water to briefly rub the outside of each mould to loosen ice-cream and quickly invert each pyramid onto a plate. Serve immediately.