raspberry fool

Place the fruit in a saucepan with the sugar and heat gently until the juice runs.

Cook for 15 minutes. Cool a little then press through a sieve to remove all the seeds. Leave the juices to completely cool

Whip the cream until stiff. Gently fold the juices into the cream.

swirl I.to individual glasses/ dishes Chill thoroughly. Top with the whole raspberries and serve with delicate biscuits.