• 450f raspberries
  • 100g sugar
  • 300 ML double cream
  • a few whole raspberries to decorate


  • STEP 1
    Place the fruit in a saucepan with the sugar and heat gently until the juice runs.
  • STEP 2
    Cook for 15 minutes. Cool a little then press through a sieve to remove all the seeds. Leave the juices to completely cool
  • STEP 3
    Whip the cream until stiff. Gently fold the juices into the cream.
  • STEP 4
    swirl individual glasses/ dishes Chill thoroughly. Top with the whole raspberries and serve with delicate biscuits.

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