Instructions: Reserve 4 raspberries and 4 raspberries to decorate.

Gently blend the remaining fruits together with a spoon, so they are soft and pulpy. Push them through a sieve to remove the pips.

Stir the sugar into the fruit puree and fold in the double cream and fromage frais. Place in individual sundae or wine glasses and chill for at least an hour.

Just before serving, decorate each fool with a raspberry and raspberry, and a mint leaf to set off the rich colours. Gently shake a little icing sugar over the top to give a frosted effect.

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