200g (8ozs) Tub of half-fat crème fraîche (or double cream that has been whipped)
150g (6ozs) whipping cream
50g (2oz) caster sugar
Palmier biscuits or biscuits/cookies of your choice
Place the raspberries in a small bowl and sprinkle in some caster sugar (to taste), crushing the raspberries slightly, but not totally. In a separate bowl, whip the cream until it has soft peaks then fold in the crème fraîche (or whipped double cream) and some of the remaining sugar (again to taste).Lightly mix half of the crushed raspberries and sugar with the cream mixture until it is a pretty shade of pink; then pile half of the mixture into 4 glasses, then swirl through the remaining crushed raspberries and top with more raspberry cream mixture ~ chill until needed ~ then add a swirl of cream on top and scatter a few whole raspberries over the top; serve with biscuits or cookies of your choice.