What a joy to bite into a ripe raspberry, full of sunshine, starting mid-July! For an easy-to-make frozen dessert, use this wonderful little fruit. With an electric mixer, make a Chantilly cream with 250 ml (1 cup) of 35%% cream and 60 ml (¼ cup) of sugar. Gently fold in 250 ml (1 cup) of raspberries and freeze for 4 hours.