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Starting with frozen fruit makes this a speed queen.

1 1/2 cups frozen raspberries
1 cup creme fraiche, sour cream or mascarpone
1 1/2 tablespoons extra-fine sugar
1/2 cup walnuts, lightly toasted and chopped
1/3 cup honey, warmed

Reserve a quarter of the raspberries and put the rest in a food processor. Blend until just broken up but with some chunks remaining. Add creme fraiche and sugar and blend until lightly mixed. Turn half-frozen mixture into pretty dishes and scatter with reserved raspberries and walnuts. Decorate with mint, serve drizzled with warmed honey. Serves 6.

MasterCook

Thursday, June 28, 2001