Really easy summer recipe – make the night before and enjoy on the veranda watching the sun set. Serves 6-8
250 g caster sugar
250 g raspberries
750 ml double cream
Whisk the eggs with the sugar in a heatproof bowl set over a pan of barely simmering water until thickened, then remove from heat and continue whisking the mixture until completely cool.
Mash raspberries in a shallow dish.
Stiffly whip the cream and stir in the egg mixture and mashed raspberries.
Line a rectangular loaf tin with plastic wrap (cling film) , pour in the mixture and smooth the surface.
Put in freezer overnight or for at least four hours.
To serve, turn out and remove cling film.
Can substitute raspberries with other fruit – aim for something slightly sour to counter the sugar.