Biscuit glacé au sorbet rose

• 3 pints (1½ L) fresh raspberries or 1½ pounds (750

Line the bottom of the mold with waxed paper. If you are using fresh raspberries, it is best not to wash them, as this will only dilute their flavor. Set aside 12 or so whole raspberries to be used as a garnish. Purée the remaining berries in a food processor and then put through a fine sieve, or else put them through the fine disk of a food mill. You should have about