1 Wash the raspberries and liquidise into a puree.
2 Push through a nylon sieve to remove the seeds.
3 In a mixer whisk the cream cheese and icing sugar together.
4 Add the raspberry puree and mix well.
5 Whip the cream until stiff and stir into the mixture.
6 Place the mixture in a ring tin, 21 b (900 g) loaf tin or small ramekins, lined with clingfilm.
7 Freeze overnight.
8 Remove from the freezer.
9 Just before serving garnish with fresh raspberries.