Serves 3-4
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  1. Assemble your ingredients before you start to cook.
  2. Place the frozen raspberries in a saucepan with the sugar. Place over a medium heat and cook gently until the berries have defrosted.
  3. Bring to a simmer and cook for 15 minutes. Allow to cool a little. Press the purée through a sieve to remove the seeds, if you like, then set aside and allow to cool completely.
  4. Whip the cream until it is thick but not fully whipped. It will continue to set after you finish whipping so be careful not to over whip.
  5. Add most of the raspberry purée into the whipped cream, but save a little bit for decorating.
  6. Gently swirl the purée into the cream.
  7. Divide the mixture into glasses or small bowls, then place in the fridge for at least two hours to chill thoroughly.
  8. Top with the fresh raspberries and serve with your favourite biscuit.

Nutrition Facts

Per serving 399kcals, 28.2g fat (17.5g saturated), 39.3g carbs (29.4g sugars), 2.3g protein, 4.3g fibre, 0.029g sodium

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