method
1. Place the fruit in a saucepan with the sugar and heat gently until the juice runs. Cook for 15 minutes, then puree the fruit in a liquidiser and press it through a fine sieve to remove all the seeds. Leave to cool completely.
2. Whip the cream until stiff, then carefully fold in the raspberry puree. Swirl the fool in individual glasses and chill thoroughly.
3. Decorate with a few whole raspberries and serve with delicate biscuits.
