Marbled cream

• 450 g (1 lb) raspberries (or strawberries); these can be slightly over-ripe and mushy
• 175 g</

If you are using raspberries, put half of them into a saucepan, keeping several of the best and most beautiful ones on one side for decoration.

Add half the sugar to the pan arid moisten with a tablespoon of water. Bring slowly to the boil and then simmer until the raspberries start to yield their juice.

Push the softened raspberries, pulp and juice through a sieve, with a woode